Have we talked about oven dried tomatoes yet?   I don’t think so, but it’s time we did, because they are amazing.  I know tomatoes are on their way out but in case you still have some dangling on your plants or see a straggling container at the farmer’s market, this is what you’ll want to do with them.  Trust me.  Making oven dried tomatoes requires very little effort at all.  Simply halve the tomatoes, toss with a bit of olive oil, salt and pepper, and bake for a few hours at a low temperature.  As much as I love fresh cherry or grape tomatoes, I like them even better after they have been roasted.  It brings out the natural sweetness of the tomatoes, reminding me of a savory candy.

The first time I made this meal was on vacation for my family.  I threw this meal together on the fly from the random ingredients I had thrown into my shopping cart.  I didn’t have time to snap a photo then or jot down what I had done, but not too long after we returned I made it again so I could take notes, get a photo, and share it with all of you.  Prepping the tomatoes obviously takes a bit of forethought, but if you make them in advance, the rest of this becomes a quick meal for any night of the week.  The biggest challenge is not popping all those sweet little jewels right into your mouth instead of using them in the dish.  I hope you enjoy this as much as we do!


1 pint cherry or grape tomatoes, halved
Olive oil
Small pinch of sugar
Kosher salt and pepper
1 lb. bowtie pasta
2 tbsp. unsalted butter, divided
1 lb. medium shrimp, peeled and deveined
¾ cup chopped yellow onion
2 cloves garlic, minced
½ tsp. red pepper flakes
½ cup dry white wine (or chicken broth)
6 oz. mascarpone cheese*
½ cup fresh basil leaves, chopped
¼ cup grated Parmesan, plus more for serving

*Mascarpone cheese is similar to cream cheese and can be found in the specialty cheese section of most grocery stores.


  • 01

    To make the oven dried tomatoes, preheat the oven to 225˚ F.  Place the tomatoes in a small baking dish in a single layer, cut side facing up.  Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper.  Bake for about 3 hours, or until the tomatoes are mostly shriveled up.  Refrigerate until ready to use.

  • 02

    Bring a large pot of salted water to boil.  Once boiling, cook the pasta according to the package directions.  Drain well.

  • 03

    While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat.  Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes.  Remove to a plate, tent loosely with foil and set aside.  Melt the remaining tablespoon of butter in the pan.  Sauté the onion until slightly softened, about 4-5 minutes.  Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds.  Add the wine or broth and scrape any browned bits from the bottom of the pan.

  • 04

    Reduce the heat to medium-low.  Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes.  Add the mascarpone to the pan and stir until completely melted.  Stir in the basil and Parmesan, and season with salt and pepper to taste.  Serve immediately with additional Parmesan as desired.

  • Tara M.

    Looks fantastic Annie! Some of the best meals are created on the fly like that. :). You might want to revise the recipe to add the tomatoes at the end.

  • I made them last summer and they were phenomenal. I used plum tomatoes though, and then packed in olive oil for storage. That rich, tomato-ey, goodness infused the flavor of the oil as well. Love the addition of marscarpone. Can’t wait to try this one, Annie!

  • Annie

    Thanks! Done.

  • Wow, that looks fantastic! I’m not a shrimp eater, but I know several members of my family who would *love* this!

  • This looks great! :)

  • For the longest time the only way I would eat tomatoes were when they were oven roasted. I am happy to say that I now eat them a variety of ways but that is still my favorite!

  • Brenna J

    This looks like a great dish! I can’t wait to give it a try!

  • This looks awesome! I hope to one day conquer being able to cook shrimp properly. Never tastes as good as it does in the restaurants for me. Yours look perfect! If you ever want to give a tutorial for the shrimp prep challenged…


  • I love meals that come together like this. The oven dried tomatoes sound fabulous! I wonder how long they would last in the fridge, would a week be too long? I had a jar of sun-dried tomatoes get very weird on me after a week.

  • I love quick and easy meals like this that also impress. Delicious!

  • I was intrigued by shrimp pasta, but I am sold on the idea of combining it with oven-dried tomatoes. Thankfully, it’s almost cool enough in Phoenix to turn my oven on for this long!

  • Your pictures turn out so well! It’s like if I move closer to the screen I am going to smell it! Looks delish!

  • Angel Shadoff

    Totally not fair. I am starving and our dinner is still 15 minutes from being done – I decided to take a peak to see what you had up that was new and it was this! THIS LOOKS SO GOOD! Will have to put it on the menu for next time! Hopefully I can find that cheese down here in Florida!

  • I’m going to second Nikki on this one! This recipe is so impressive, yet simple and do-able! You seem to be really good at those :) E.g. my bf’s family loves me now, b/c I made them your chicken pot pie, and your pancetta/pea/asparagus pasta. I was wise to come here for dinner ideas!

  • Janet R

    I made this for my family tonight and they all loved it! Thank you so much for the wonderful recipe. This is definitely a meal we’ll have again.

  • Annie

    Awesome! So glad to hear you enjoyed it.

  • I love oven dried tomatoes! It’s finally cool enough to let the oven go long enough to do this again… love this recipe!

  • I discovered the joy of oven dried tomatoes fairly recently…they’re so incredibly delicious (and simple to make). I always cook them in big batches as I know a lot of them will mysteriously disappear before they reach the plate!

  • Great idea with the oven-roasted tomatoes! This dish looks fantastic.

  • How long do you think the tomatoes would keep?

  • This looks so comforting and decadent at the same time! I’ll definitely have to try the oven dried tomatoes!

  • This sounds amazing. I just started roasting tomatoes in the oven this year and i agree they are amazing. I can’t wait to try this recipe!!!

  • Debbie

    Love this website! I have to ask about packing the roasted tomatoes in the olive oil…did you warm up the oil beforehand? Or did you cold pack the tomatoes in the olive oil? I recently read another article on storing vegetables in oil, but because it was based on old recipes, there really wasn’t a whole lot of details given.



  • It looks delicious, I’m looking forward to trying it!

  • Debbie, I just cold packed them in the oil. Then kept in the refrigerator. I’d read that if you dipped the tomatoes in vinegar before putting them in the oil, then you wouldn’t have to refrigerate them. But, eh…botulism isn’t worth the risk for me. They were just fine in the fridge!

  • I cant wait to make this looks soooooo gooooooood!!!!!!!!!!!!!!!!!!

  • Mmmmm yum. I love shrimp and pasta together.

  • What a gorgeous dish! I love shrimp in pasta, I’ll have to try this with the tomatoes, sounds amazing! :)

  • This sounds wonderful! Attempting the oven dried tomatoes will be a first for me, but it definitely sounds like it’s worth it!

  • Danita

    Working from home today, so the tomatoes are slowly roasting now. Can’t wait to try this out tonight. We are big shrimp and pasta lovers, plus I’ve got plenty of basil I need to use before the cooler months arrive, which I don’t expect to happen soon. It’s still in the mid 90’s in Central TX :(

  • Jenn

    Yum, going on the menu this week. Thanks for sharing!

  • Hi Annie! I tried this recipe on the weekend and it is delicious! And so simple to make! I used cooked prawns (skipping the cooking stage and adding them in at the end) and it was still wonderful! I’m already planning to make it again! Thank you :)

  • I don’t usually cook anything with seafood, but my husband loves shrimp so I decided to make this for him. It was easy and tasted delicious. Lately 75percent of what I cook is from your blog. Keep up the great recipes!

  • Hey there! Just a quick note to let you know I linked this post over at Kate’s Library in my “Friday Five”. Have a great weekend! (A little late – I was behind!)

  • hi annie! I tried this recipe on monday for a birthday dinner i was making my friend. i used fresh linguine instead of bow ties but this recipe was AWESOMEEEEEEEE!!! huge hit! I will be making this again and again and again! only thing i will change next time is using some of the pasta water in the dish! p.s. also made your (well ina garten’s brownie pudding along with some homemmade vanilla bean ice cream)…huge hit too! thanks for a great dinner/dessert!

  • I made this twice already. IT IS AWESOME! if anyone is contemplating making this, DO IT! it is was a huge hit amongst my friends!

  • Linda

    I was skeptical about the addition of marscapone but had some leftover in the fridge from the lemon layer cake with vanilla bean frosting, and I’m so glad I made this. It was a delicious indulgence. Will definitely make again.

  • Rachel

    What an excellent recipe! I actually didn’t have shrimp on hand but wanted to try the recipe so I subbed in chicken and it was wonderful! I’m new to your site and I look forward to trying all of your other creations. Thanks so much!

  • LW81

    We served this dish last night at our first dinner party in our new apartment – it was delicious! I added the zest of half a lemon, as well as a squeeze of lemon juice, which blended nicely with the shrimp, butter, and garlic. I may double the amount of tomato next time because they gave gorgeous color and flavor to the dish. Annie, thank you for a new twist on shrimp scampi!

  • Sara H

    I’ve made it twice now and all 5 of my family loved it. My 1 year old even couldn’t get enough. Thanks for a great, quick recipe! I don’t keep marscapone so I mixed 4 oz cream cheese with a 1/4 cup sour cream and it did great.

  • Danielle Deskins

    At first glance, this might not look like much, but this pasta dish is fantastic! I made it this weekend for a dinner party (along with the Fruit Tart with Vanilla Cream) and it was great! We all licked the plate and wished there was more. Thanks for the great recipe, Annie :)

  • Amanda

    I’m of the persuasion that mascarpone makes anything better, and this dish certainly proves that. It was a wonderful quality meal!

  • Beverly

    Made this tonight it was awesome! Sooooo delicious. The roasted tomatoes really add flavour to this dish. My husband had 2 helpings then caught him eating more straight from the pan on the stove. Will definitely be making this again. Thanks