My good WP and FB friend Kat shared a video a couple of weeks ago of how to make a fresh box grater tomato sauce, and with a garden full of ripening tomatoes I knew I would be making a fresh-grated tomato sauce in the immediate future.
And of course I had to add shrimp, as my hubby and I are really enjoying our lack of daughter’s presence for dinners this summer so that we can eat this scrumptious shellfish, which is the ONLY seafood she doesn’t like.
The tomatoes in our garden are really small this year, so I didn’t even bother to slice them in half before grating. I just trimmed a tiny slice off the top, then grated away! I am sold on this method of preparing tomatoes for a sauce. Since I was planning on adding shrimp to this, I gussied everything up and cooked it for a short spell so that the shrimp would have a delicious sauce to simmer in.
My husband said I should put a tomato meter rating on my recipes, like the movie review site Rotten Tomatoes does, lol. With that, we give this recipe 5 ripe tomatoes! (Note: This recipe feeds two. Feel free to double as necessary.)
So what am I waiting for?! Here is the recipe:
Grated Heirloom Tomato and Shrimp Pasta
4 ounces dry Linguine or other pasta
3 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
1/4 sweet onion, chopped
Large splash of good white wine
Enough tomatoes for 1 cup grated sauce
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
Salt or Mrs. Dash and ground black pepper, to taste
Large pinch of crushed red pepper flakes
1/4 pound raw shrimp, peeled and deveined
2 cups fresh spinach, roughly chopped
Cook pasta according to package directions. When done, reserve about a half cup of liquid, then drain and return to pot, cover and keep warm on lowest setting. Add small splashes of reserved pasta water and stir occasionally to keep it from sticking while preparing the rest of the dish.
While pasta is cooking, slice a small piece off the top of each tomato and grate flat-handed on a box grater down to the skin. Grate enough tomatoes for 1 cup of sauce.
Add half the oil to a skillet over medium heat and cook the onion until translucent. Add the garlic for a minute more then add in a splash of wine. Add the rest of the oil, the grated tomato sauce, oregano, basil, and seasonings. Bring to a low simmer.
Nestle the shrimp into the sauce and cook for a few minutes, then flip over with tongs and cook for a few more until almost done. Last, add the chopped spinach, and simmer until wilted and shrimp are just cooked through.
Stir in the cooked pasta and additional reserved water until desired consistency. Serve on plates with a side salad and/or rustic bread.
Note how I did NOT add any cheese to this, as apparently the European world eschews cheese on seafood so I followed suit. I did not miss the cheese at all! I must say, this is the brightest, freshest tomato sauce I have ever tasted.
Oh! And if you want to see the referenced video, here it is: How to Make Fresh Tomato Sauce | Food and Wine
Looks delicious! Yum 🙂
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Why thank you!
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Yum-ooooooooooooooooooooooooooooooooKR!!! xoxoxo ccc
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LOL xoxoxoxoxo!!!!!
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yesssssssssssssssssssss!!! xoxo ccc
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I have never tried this method of making tomato sauce. It definitely is on the horizon for me.
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I tell you it was so EASY Bernadette! I love it!
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I’ll also be trying the box grate method. So cool. As a cheese lover, will be most interested to taste this recipe without. 🙂 Looks delicious.
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Thank you so much. It was very hard to resist adding some fresh-grated Parmesan to this, but I tell you, you won’t miss it.
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This looks soooooo delicious!! I’m sure my husband will love this too since he is a hardcore seafood lover 😊
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Wow thank you so much! My husband loved it too!
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Looks delicious. I can imagine your joy in getting to eat shrimp more often. 🙂 Its great that you made it without cheese. I am cutting waaaaaay back on cheese lately but I never understood why people think it doesn’t go with fish. I use peppery cheeses with seafood and fish and like it. Your tomatoes look awesome too. As you probably know-the bunnies got most of mine. 😦
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Thanks Gina! Dang those bunnies, that’s too bad. I do like cheese with my seafood decided to forego it this time, and actually I didn’t miss it all!
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Great without it too I am sure. 🙂
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Hi Gina, it is because cheese would overpower the tender flavor of the seafood. With the peppery cheeses you use, you will probably taste mostly the cheese and hardly the seafood.
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I’ve been really trying not to use it as much with seafood but a sometimes a big shrimp stuffed with cheese and jalapeno wrapped in bacon does sound good. 🙂
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LOL it also sounds very American. Especially if you serve it with ketchup 😉
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NOOOOOOO….Ketchup is for fries only and sometimes not even that. Bluck!!!!
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Glad to hear you feel that way 🙂
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LOL Stefan!
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I do so want this right now!!
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Be my guest Jodi, lol. Thank you!
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Yummy!
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Thank you Nicky!
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Oh, wow. Simple. Rustic. Delicious. Pass a brother a bowl, will ya? 😉
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Thanks Adam, I would if I could! I need to hop on over to your blog and change my email notifications for your blog to my work email. I rarely check that other email anymore and I keep forgetting to visit you. xoxo
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Kathryn… sorry… can’t type… keyboard slippery from excessive drooling… 😀
Oh all those beautiful fresh tomatoes. I’m completely envious. The recipe sounds delicious. Your step by step photos are amazing as always.
Suddenly I realized I forgot to eat dinner… Mega hugs.
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LOL thanks Teagan! Now git yourself in the kitchen and make yourself something! Hugs Back! xoxo
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I love these kind of pasta dishes, especially with homegrown tomatoes.
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Thank you Gerlinde, also when they are such a cinch to prepare!
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OMG, I am salivating. Will make this dish this week!
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Most excellent Noelle, it was so good. Thank you!
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A good one to make for sometime this week. Thanks for the idea.
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You bet Karina, I hope you enjoy!
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Hi Kathryn, I love seafood and always looking for new ways to incorporate it with pasta…looks so good. I am also somewhat of a rule breaker…grated cheese over seafood pasta, in my opinion, YUMMY😊❤️
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Thank you Marisa! I agree cheese on seafood is delicious, but I did not miss it on this fresh dish. 🙂
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Cheese is yummy on everything, I won’t deny it. The point is that although it tastes well, it overpowers the flavor of the seafood.
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Hi Stefan, yes I do agree however if it’s a seafood pasta dish then a little Parmesan love is ok by me 😊😊
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This is absolutely delicious Kathryn! Even my daughter doesn’t like shrimps but me and hubby relish it!! 🙂
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Thank you! It sounds like our daughters are the same. 🙂
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Yes, it’s right: not cheese in seafood for Europeans! 🙂
I really want to try your recipe.
Ciao
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Thanks so much!
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OMW ! this sounds amazing. I love shrimp to say the least. This is going to be such a divine meal for my family. Thanks for sharing 🙂
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You are most welcome, and I am sure your family will enjoy it! 🙂
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GORGEOUS tomatoes & a lovely dish. Lucky!! 🙂
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Thanks so much Josette! xo
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5 ripe tomatoes?! That sounds like a winner to me!
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LOL yep Sadie, thanks!
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That looks fabulous, Kathryn. I love your shrimp dishes (and can’t believe there is one person in the world who doesn’t enjoy shrimp!). This is my fourth year in a row trying to grow tomatoes, and our summers just aren’t warm/long enough. I’m going to have to hit the farmer’s market in the valley before the season is over so I can try this recipe. 🙂
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We have a very short season too here in Bend, but my husband starts the tomatoes from seed in March, then plants the seedlings upside down in hanging pots when they are about 4 inches tall. Then we spend many-a-night hauling the plants into the garage to hang on rafters until it stops freezing at night then hauling them back out to the sun the next day. It’s quite the chore but oh so worth it Diana! I hope you can find some yummy tomatoes for this soon, thanks!
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Yes, Bend would have the same problem. I might have to build a little tomator greenhouse 🙂
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Wow, what dedication!
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It’s a lot of work Stefan, but oh so worth it!
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Yummy! your blog look so inspiring!
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How very nice of you to say so, thank you!
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This dish looks delightful. Shrimp and pasta are a wonderful combination.
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Thank you so much Sheryl, they sure are. 🙂
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Looks amazing and I like your rating system! xx
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Thanks Lynn! xo
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xxx
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I just finished dinner, but now I’m hungry again!
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Wow that is quite a compliment, thank you!
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I simply adore heirloom tomatoes; I eat at least one a day all summer long. Great recipe. Thank you!
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You are welcome Michelle! Aren’t they so delicious?
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Yum, delicious!
You are correct about the cheese; it would overpower the elegant flavor of the shrimp.
I had never heard about grated tomatoes before. I think our tomatoes aren’t meaty enough to grate them (but I do something similar by blitzing whole tomatoes in het food processor).
If you can get shrimp with shells on, you could increase the flavor of this dish by making stock out of the shells.
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Thanks Sefan! I have saved and frozen the shells from every shrimp dish I’ve made this year so I can make a big batch. I do believe I’ve saved up enough now, lol! I’ll probably make it when the weather turns cooler, which might be as soon as next week!
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I can see shrimp risotto in your future 🙂
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🙂
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I miss not having a garden full of fresh tomatoes this time of the year. Your pasta looks great, I like the addition of the spinach…great idea.
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I am sure they are missed, but look at the paradise you live in!!!
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😀
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This looks so fresh and beautiful! I’ve heard of grated tomato sauces but didn’t really “get” it until I saw all your skins! I’m headed back to SD tomorrow and can’t wait to see how many tomatoes we have!!
Mollie
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WooHoo, enjoy!!!
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My tomatoes are small this year, too, as are my neighbor’s. In fact, one vine, an heirloom Brandywine, didn’t bloom until August. It’s tomatoes are at least another week away from ripening. I wonder what’s going on? Anyway …
I am so glad you’ve posted this, Kathryn. Your dish looks and sounds delicious. I love a fresh tomato sauce and this is the time of year for them. I’ve seen tomatoes grated before and never remember to give the technique a try. Hopefully, seeing your recipe in print will trigger my memory this weekend when I’m at the farmers market and I’ll come home with some tomatoes large enough to grate. I’ve got some homemade noodles just waiting for a purpose and I think I’ve found it. Thank you!
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You are so welcome John! I wonder what’s up with all these small tomatoes this year??? Ours were all heirloom too.
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Oh my! You are a foodie blogger. You make this look so easy!! Yum!
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Your kind words are making me blush, thank you!
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You are a simple and elegant cook. I always think about making cream sauces, but, I am the only one who thinks they are gourmet.🙃
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Thanks for the share! xoxo
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