Roasted Butter Tomato Sauce Pasta

An updated classic, this tomato sauce is made from fresh summer tomatoes roasted in butter and garlic. Better yet, it's served with a wedge of creamy cheese for a perfect pasta sauce.



Tomato Sauce

2 pounds roma tomatoes

¼ cup Président Butter

4 garlic cloves, peeled

¼ teaspoon salt

¼ teaspoon black pepper


8 ounces fettuccine

1 tablespoon Président Butter

4 think or 8 thin slices of Saint André Cheese

Basil, for topping


  • Heat your oven to 325˚F. Slice the roma tomatoes in half. Place cut side down in a roasting pan along with the butter, cut into pieces, and the peeled garlic cloves. Add the salt and pepper then place the roasting pan in the oven. Roast, stirring occasionally, until the tomatoes are tender; 1 to 1 ½ hours.
  • Once the tomatoes are almost done, cook the pasta until al dente. Drain and toss with a tablespoon of butter. Remove the tomatoes from the oven and pulse to puree into a chunky sauce. Taste and add more salt as desired. Toss with the pasta. Serve with a sprinkle of basil and a slice or two of the St. Andre cheese.


Tips + Tricks: For a thicker sauce, drain off and reserve any extra butter/tomato liquid. Add back in to reach a desired consistency.

Use up leftover ingredients: tomatoes, pasta, butter