Filed Under: north-american, roast, snack, Under 20 Mins, Vegetables

Smoky Tomato Sauce

Make this sauce one day ahead to give the flavours time to meld.

April 8th, 2012

Recipes Developed by Paula BowmanPhotography by Nina TeixeiraFood Styling by Ian MuggridgeProp Styling by Jane Hardin

Prep Time
20 minutes
Cook Time
40 minutes
  • 1 can 28-ounce whole plum tomatoes
  • 1/4 Cups finely chopped red onion
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped canned chipotle pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh lime juice
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoons kosher salt
  1. Preheat oven to 475 F.

  2. Drain tomatoes and squeeze out any remaining liquid. Place on a sheet pan and roast for 25 minutes.

  3. Transfer tomatoes to a food processor with remaining ingredients. Process until chopped.

  4. For best results, bring back to room temperature before serving.

  5. Skewered Shrimp

  6. Remove leaves from bottom half of each rosemary sprig.

  7. Toss shrimp in garlic and season with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Cook shrimp in a single layer until pink and firm, about 2 minutes per side. Cook in batches to avoid overcrowding pan.

  8. Squeeze lime juice over shrimp, remove from pan and let rest.

  9. Skewer shrimp through the back and tail with rosemary sprigs. Serve warm or chilled with smoky sauce.

Nutrients Per Serving

Nutrients per shrimp (with sauce): 40 calories, 3 g fat, 3 g protein, 2g carbohydrates.

Smoky Tomato Sauce

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