I’ll post an actual recipe as well. . Here is an old one from Martha Stewart, but sometimes I swap out canned clams for the shrimp. Just add them at the end. I also add goat cheese or fresh parmesan.

INGREDIENTS
Serves 4.
1 1/2 pounds medium shrimp, peeled and
deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes in
juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil
leaves, torn into small pieces, plus extra
leaves for garnish (optional)
DIRECTIONS
1. Season shrimp with salt and pepper. In a large skillet, heat 4
teaspoons oil over high. Add shrimp; cook until opaque
throughout, turning occasionally, 3 minutes. Transfer to a bowl;
set aside.
2. Make sauce: To the same skillet, add remaining 2 teaspoons
oil and garlic; cook over medium heat until fragrant, about 30
seconds. Add canned tomatoes and their juice, along with 2 cups
water; bring to a boil. Reduce heat; simmer, stirring occasionally,
until tomatoes have softened and are saucy, about 15 minutes.
Remove sauce from heat; stir in cherry tomatoes.
3. Meanwhile, in a large pot of boiling salted water, cook pasta
until al dente, according to package instructions. Drain; return
pasta to pot. Add tomato sauce, shrimp, and basil; season with
salt and pepper, and toss. Serve immediately, garnished with
basil leaves, if desired.

Cincy Capell thanks for the info on Red Gold, I was happy to find out it is a local product, I’ll pass the info on to Val at the locavores blog. We love tomatoes, we freeze and can a lot so that helps in the winter but Julie I have another solution for you. Oven roasted tomatoes, this will transform those winter plum tomato rocks into delicious winter treats, they last a week or two in the fridge and you can use them in an endless number of ways, pasta, salads, omelets, fish, or on toast, use your imagination. You can also do this with canned plum tomatoes. There are a LOT of variations of this method, I will add a couple of links so you get some more ideas but here is my basic recipe.

Preheat the oven, this can be any where from 175 to 300 plus but the lower, slower and longer the better. Cut the tomatoes in half, put a piece of foil or parchment on a cookie sheet, pour a good amount of olive oil on it toward one end then take each tomato half and sop up as much oil on the cut side as you can, coat them real well, place them cut side up close together, then liberally add coarse sea salt and pepper and I add herbs de provence (we mix our own from basil thyme and lavender). Slide them in the oven for as long as it takes, usually 3 plus hours until they are cooked and reduced to little taste treats. You can add other herbs, shallots, garlic, balsamic vinegar, add sugar if you want more of a tomato jam, or what ever strikes your fancy. The end result will help you make it through the freezing weather to summer.

http://www.ourbestbites.com/2008/10/oven-roasted-tomatoes.html

http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/

http://www.thekitchn.com/thekitchn/hors-doeuvres/recipe-ovenroasted-tomato-jam-073536

http://www.mediterrasian.com/delicious_recipes_pasta_puta.htm

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=642248

Ingredients
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon extravirgin olive oil
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds plum tomatoes, quartered lengthwise
3 garlic cloves, minced
Preparation
Preheat oven to 400°.

Place all ingredients in a large bowl, and toss well to combine. Place tomato mixture in a 13 x 9-inch baking dish. Bake at 400° for 30 minutes, stirring every 10 minutes. Remove mixture from oven.

Preheat broiler.

Broil tomatoes for 10 minutes or until they begin to brown. Remove from oven; stir gently to combine.

Ingredients:
1/2lb of pepper bacon (I get mine at Kroeger & Sons, natch), chopped
2 14.5 cans of fire roasted tomatoes
2 small cans tomato sauce
1/2 red onion, chopped
2 cloves of garlic, chopped
whole wheat pasta

Instructions:
In a frying pan, fry the bacon until crispy. Drain off any excess fat, leaving maybe a tablespoon or so to fry the onion. Saute the onion until tender, adding the garlic after a few minutes. Then add the tomatoes and sauce, and simmer for 15 minutes.
Meanwhile, cook the pasta according to package directions.
Ladle the sauce over the pasta and sprinkle with fresh grated Parmesan cheese.
.-= Kristen (Tisenfine)´s last blog ..Dinara Safina Risotto =-.