When I saw batgirl
's Best of 2011 Oven Roasted Tomatoes and Olive Oil
post, I knew I had to make some... actually a lot! We love tomatoes and grow a ton of them every year. I can a bit and dry a few, both techniques are very labor intensive. Oven roasting then freezing them is so easy!
I took two bags of frozen roasted plum and cherry tomatoes out of the freezer, along with some dried tomatoes. After the tomatoes defrosted, used a strainer to drain the liquid off. This allowed me to control the thickness of the pasta sauce. I used just the tomatoes at first, then added a bit of the liquid before serving to get the consistency I was looking for.
While the tomatoes were draining, I peeled and deveined 12 jumbo shrimp and browned a few crushed cloves of garlic in olive oil. Once browned, I added a cup of red wine and a few dried tomatoes to the pan.
While the sauce was cooking, I added a Tbsp. of both capers and fresh basil. We grow our own microbasil indoors in the winter.
Pappardelle (pasta nests) only take 5 minutes to cook in boiling salted water.
At the same time I put the pasta on, I dropped the shrimp in the sauce to cook. The finished sauce was served on the pasta with grated parmesan cheese. If you'd like to try this recipe and don't have a stack of frozen roasted tomato packages in your freezer right now no worries. Just buy some plum tomatoes at the grocery store and roast them.
It's early spring and our tomato plants are only about 6 inches tall right now, but thanks to batgirl I served a taste of summer for dinner last night!