Pasta with Grilled Tomato Sauce and Grilled Vegetables


I had some produce from my trip to Green City market last weekend that I needed to use up. Namely tomatoes (hence the inspiration for this tomato season post) and some colorful peppers that I thought would look extra colorful from some time on the grill.  But I didn’t stop there – how about grilling my tomatoes too? And making a sauce out of them? Oh just wait, it gets better…


I forgot to mention that I didn’t buy just one kind of tomatoes – I had giant red beefsteak tomatoes (the main component of my sauce) as well as little tiny delicious green zebra tomatoes that were out of this world.  I grilled both kinds and squished them to make a tasty zesty almost citrusy tomato sauce for my pasta. And this was all on the fly. What can I say? Sometimes I impress myself.


Here is a picture of that luscious sauce in the works; this sauce is the newest addition to my pasta sauce repertoire and I’m quite proud.


Not to mention, have you ever seen a chocolate pepper? That’s what the farmer called it. As soon as I heard the word chocolate, I knew I had to buy one.I bet it’s all a marketing ploy, but guess what: it works! I bought three different peppers, grilled them and added them as a component to the pasta dish.


Here is all my produce ready to go onto the grill! Just thought this was a pretty shot that had to be shared :)

And now for the recipe…


Pasta with Grilled Tomatoes and Grilled Vegetables

If you have the opportunity to use a grill, grilled tomato sauce is possibly one of the best things you can make!


2 lg. beefsteak tomatoes
2 green zebra tomatoes (for extra flavor if available)
3 Tbs. olive oil
1/2  sm. can tomato paste or more if necessary
2 cloves garlic, minced
2-3 shallots, chopped
1 box pasta
additional veggies: peppers, zucchini, mushrooms, to taste


Chop up peppers, zucchini or mushrooms or whatever additional vegetables you plan on using. Preheat grill. Once hot, add both types of tomatoes (whole) and your vegetables. Grill for about 5-10 minutes, turning halfway through to create grill marks. Set grilled veggies aside.

Finely mince and chop shallots and garlic. Pour olive oil into a saucepan and heat. When hot, add chopped garlic and chopped shallots. Let cook until shallots are translucent.

Add both red and green tomatoes to sauce, squeezing them as you add them to release juices and innards. Use spatula to mash the tomatoes until they become a sauce. Add half can tomato paste to thicken. Add more if necessary.

Let simmer while cooking your box of pasta in boiling water. To plate, place pasta in a bowl, top with grilled tomato sauce and grilled vegetables.

So the moral of the story is: Use your grill while you can! Take advantage of the produce that’s still around by coaxing it with the grill. And to help you out, here are some more delicious grilled veggie Recipes:
Pasta with Marinara Sauce and Grilled Vegetables
Sausage and Grilled Vegetable Lasagna
Citrus Grilled Vegetables
Grilled Peppers with Capers

I’d like to submit this pasta post as an entry into Presto Pasta Nights hosted this week by Rachel of Crispy Cook, and created by Ruth of Once Upon A  Feast. Thank you in advance!

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  • Olga

    Looks like a simple but very flavorful dish. I’d add olives and basil.

    By the way, it was sourcream not raita in my Indian Omelet dish, but you could obviously use raita

  • Ruth

    Your pasta looks positively gorgeous !!!

    There is nothing better than harvest time and grilling to caramelize all of Nature’s goodness. Thanks for sharing with Presto Pasta Nights.

  • Joanne

    This is so beautiful, but how can any pasta sauce that uses so many seasonal veggies not be? I bet with all of that roasting/grilling caramelization this tasted amazing.

  • The Food Hunter

    This pasta looks delicious!

  • Dinosaur Bob

    This must be a delight. I’ll try this recipe but, mark my word, there will be 10 times more grated cheese on top :)

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