The best part about growing my own tomatoes is that I have so many I don’t have to be careful with them. I don’t feel guilty if some feed the compost rather than me.
So I can be creative.
Fresh tomato sauce is one of the easiest things to do with ripe tomatoes (besides slicing and eating). It’s not cooked as a sauce but can be heated with the rest of the ingredients.
Or just used at room temperature. (Tomatoes should never be refrigerated.)
Click here to Pin Shrimp & Pasta with Fresh Tomato Sauce
PrintShrimp & Pasta with Fresh Tomato Sauce
This is a fresh or un-cooked sauce – and goat cheese makes it a rather interesting shade of pink.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Pasta
Ingredients
- 12oz (350gr) shrimp, cleaned
- 16oz (500gr) fresh, ripe Roma tomatoes, peeled (see notes)
- 3oz (90gr) soft goat cheese
- 4oz (125gr) spinach, prepped
- handful fresh basil
- 1 tbs olive oil
- 1 1/4 cup (4oz, 120gr) pasta
Instructions
- Cook pasta according to package directions. Drain.
- Purée tomatoes in blender.
- Heat oil in a large skillet.
- Add shrimp and sauté until they curl and turn opaque.
- Add spinach, basil and stir-fry 1 minute, just until the spinach starts to wilt.
- Add tomato sauce, goat cheese, and heat until the cheese melts into the sauce. Add pasta, stir to combine and serve.
Notes
Substitute cream cheese for the goat cheese; any color or type of tomato for the Roma’s.
To peel tomatoes: Blanch in boiling water for 30 seconds. Refresh in cold water and peels will slip off easily.
For another method of making fresh tomato sauce: Barley with Tomatoes & Basil
My tomatoes are about done… Or not.
There are lots of green tomatoes on all the plants but there are also a lot of stink bugs. I’m not sure if the tomatoes will have a chance to ripen before the bugs ruin them. Some plants are more infected than others.
We hope and see.
It looks like the zucchini have rallied and will give me 1 or 2 more.
Typical….