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5 from 1 vote

Roasted Cherry Tomato Sauce with Shrimp

Servings: 4 servings


  • 6 cups of small tomatoes such as cherry or grape tomatoes
  • 4 Tbs olive oil divided
  • 1 lb peeled and deveined shrimp
  • ¼ cup chopped garlic about 4 large cloves
  • fine grain sea salt and freshly ground pepper to taste
  • 2 tbs white wine or chicken broth, for whole-30
  • 1 tbs balsamic vinegar
  • ½ tsp fine grain salt
  • ½ cup of loosely packed fresh basil torn
  • 1 Tbs grass-fed pasture-raised butter (optional)


  • 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).