Preheat oven to 400 degrees.
Spread the tomatoes onto a foil lined sheet pan. Drizzle with 2 Tbs olive oil and salt and pepper to taste. Toss to coat.
If some of the tomatoes are much larger than the others you can cut these in half, and set them cut-side-down onto the pan.
Roast the tomatoes in a 400-degree oven for 20 minutes, until they begin to soften, release liquid and char in places.
Meanwhile, wash and pat dry the peeled and deveined shrimp, season with salt and pepper.
Heat a wide pan with high sides, such as a Dutch oven or a large frying pan, over a medium burner.
Coat the bottom of the pan with 1 Tbs olive oil. Sauté the shrimp until they turn opaque and pink, for about 3 minutes. Turn off the burner and remove the shrimp to a separate plate and reserve. They will continue to cook off the heat.
Once the tomatoes have come out of the oven, return the same pot that you used to cook the shrimp to a medium-low burner.
Add one tablespoon of olive oil to the pan. Sauté the chopped garlic until it begins to brown slightly and turn fragrant, about a 1 & ½ minutes.
Scrape the roasted tomatoes with any collected juices into the pan with the garlic. Stir in white wine, balsamic vinegar, and ½ tsp fine grain salt.
Raise heat to medium. Use a potato masher or the back of a large spoon to break up the tomatoes. Pick out the larger thicker tomato skins, but the rest of the skins can remain in the sauce.
Bring mixture to a boil and then lower a simmer.
Simmer uncovered for 10 to 15 minutes, stirring frequently. The sauce will reduce and thicken.
At this time, if you tolerate dairy, you can stir in one tablespoon of grass-fed, pasture-raised butter, to add some creaminess. This step is optional.
Stir in the torn fresh basil leaves.
Return the shrimp to the pan along with any collected juices, and stir.
Taste the sauce and adjust seasonings with more salt and pepper if needed.
Serve Roasted Tomato Sauce with Shrimp over zoodles.
Garnish with freshly grated parmesan (optional).