Fresh tomato sauce made with the last of the garden’s goods and a healthy dose of basil and thyme get just a bit of zip from chipotle peppers that make for a delectable compliment to perfectly cooked shrimp. 

Shrimp in Spicy Tomato Sauce
6 medium tomatoes, stems removed and cut into quarters
2 Tbsp. olive oil, divided
1 Tbsp. butter
1/2 medium white onion, diced
2 tsp. minced garlic
1 Tbsp. white wine vinegar
1 chipotle pepper, chopped fine + 1 Tbsp. adobo sauce
1 package Ernessi Farms Basil, cut in chiffonade
1 Tbsp. Ernessi Farms Thyme, leaves removed from stems
1 Tbsp. sugar
Salt and pepper, to taste
1 1/2 pounds shrimp, peeled and deveined
Angel hair pasta, prepared according to package instructions

  1. Preheat oven to 425 degrees. Arrange tomatoes in an even layer on a baking tray and drizzle with one tablespoon of the oil, sprinkle with sale and pepper. Bake tomatoes in preheated oven for 10 – 15 minutes, until soft and tender. 
  2. While the tomatoes cook, begin prepping the rest of the sauce. Heat the remaining oil and butter in a large sauce pan. Add the onions and cook 4 – 5 minutes, until onions are tender and translucent. Add in garlic and stir, cooking until fragrant, about 1 minute. Pour in white wine vinegar, chipotle pepper, and adobo sauce, stirring to combine. 
  3. When the tomatoes are roasted, transfer to the sauce pan and break apart slightly with the back of a wooden spoon. Stir in basil and thyme. 
  4. For a smooth sauce, pulse with an immersion blender. Cook for five more minutes to allow flavors to mingle and meld, stirring in sugar and additional salt and pepper, to taste. 
  5. Add the shrimp to the sauce and cook through, about 5 minutes, stirring halfway through. 
  6. Remove from heat and stir in prepared pasta. 
  7. Serve immediately with extra basil for garnish. 
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