Roasted Tomato Pasta Sauce

Shrimp spaghetti pasta with roasted tomato garlic sauce.

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Roasted Tomato Pasta Sauce is the perfect use up for your garden fresh tomato harvest! Four pounds of tomatoes are roasted for a rich flavored sauce that is so versatile and useful! Your blended sauce makes 3 pint jars that can be used in any pasta dish, like this Spicy Shrimp Spaghetti Pasta, as a pizza sauce, or frozen to preserve your garden tomatoes for winter!

Prep Time20

Cook Time55

Total Time1 15

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 659kcal

Author: Meryl Downing

Ingredients

For the Tomato Sauce

4 pounds fresh tomatoes
½ onion
6 cloves garlic
1 Tablespoon olive oil
1 teaspoon kosher salt
10 grinds fresh black pepper
¼ cup fresh Italian herbs basil, oregano, thyme, rosemary, parsley
¼ cup heavy cream optional

For the Shrimp Pasta

.75 pounds spaghetti
1 Tablespoon olive oil
.75 to 1 pound fresh shrimp peeled and deveined
½ teaspoon kosher salt
6 grinds fresh black pepper
½ to 1 teaspoon crushed red pepper flakes
3 cloves garlic minced
½ cup Parmesan cheese shredded
¼ cup fresh basil leaves

Instructions

For the Roasted Tomato Sauce

Preheat the oven to 425℉ convection bake.
Wash tomatoes, remove the stem ends and cut off any bad spots. Cut into large chunks, halves or quarters. Cherry tomatoes can be left whole.
On a large sheet pan, add the tomatoes, the onion cut into large chunks, and about half a bulb of garlic with the tip trimmed off to expose the cloves in their skins.
Toss with olive oil, salt and pepper to coat, use your hands! Roast in the oven for about 35 to 45 minutes.
Use a slotted spoon to transfer the tomatoes and onions to a blender, you'll likely need to blend in 2 batches. Squeeze the garlic cloves from the skins and add fresh herbs to each batch.
Blend as smooth or chunky as you like. At this point, the sauce can be stored in glass jars in the fridge for a few days or cooled first and then frozen for up to 6 months.

For the Spicy Shrimp Spaghetti Pasta

Cook spaghetti in boiling salted water, following package instructions, about 10 minutes. Drain and toss with about 3 cups of the roasted tomato sauce. Optional, you can add a heavy cream to the sauce when tossing if you'd like. You won't need to use all your sauce for this pasta dish, about half, freeze the extra.
Meanwhile, preheat a large skillet over medium heat with olive oil and add the shrimp to saute. Season with half the salt, pepper, and crushed red pepper flakes.
Cook shrimp about 2 to 3 minutes per side until opaque. When you flip the shrimp, add the rest of the salt, pepper, and red pepper flakes, along with the chopped garlic. Don't try to move the shrimp in the pan before 2 to 3 minutes, let them sear. Shrimp will cook about 6 minutes total.
Serve the shrimp over the tomato sauce pasta, topping with Parmesan cheese, fresh basil leaves, and more crushed red pepper flakes if you like.

Notes

Recipe makes about 3 pint jars of tomato sauce. You will only need about half that, 3 cups to make the shrimp pasta recipe.
Freezing Sauce - Fill jars only ¾'s full to allow room for expansion when freezing. This is very important to avoid cracked jars! Allow jars to cool in the fridge overnight first before freezing for up to 6 months. Thaw overnight in the fridge before using, never run a frozen jar until hot water to thaw, it will crack!
Garden Tomatoes - Use about 4 pounds of any type or combination of tomatoes that you have. You can really roast any amount of tomatoes you have, 4 pounds will fit on a large sheet pan, but you could do less or roast 2 sheet pans.
Variations and Ways to Use - The shrimp pasta dish is just an example of one of the many ways you can use your roasted tomato pasta sauce. You can toss it with any pasta and add different proteins like grilled Italian sausage links, meatballs, or chicken parmesan. Add sautéed vegetables like zucchini, peppers, or mushrooms or use it as a homemade pizza sauce.
Nutrition Info is for the entire recipe, including all the extra sauce, pasta and shrimp, divided by 4 servings.

Nutrition