Yellow Tomato Sauce Homemade Recipes

ROASTED YELLOW TOMATO SAUCE

Steps:

• Preheat the oven to 425°, and line a sheet tray with parchment paper.
• Place the tomatoes, shallots or onions, and garlic on the prepared sheet tray.
• Toss with olive oil, and season with salt and pepper to taste.
• Place the tray in the oven, and roast until the tomatoes are wilted and lightly golden brown in some spots, 25 to 30 minutes.
• Transfer the roasted tomatoes and vegetables to a blender, and puree until smooth. Note: Strain the sauce through a sieve to remove any traces of skin, if you like.
• Season the sauce with additional salt and pepper to taste, and add a pinch of sugar if needed.
• Stir in the basil, and serve with your favorite pasta, poultry or seafood.
• If using yellow cherry or grape tomatoes, keep them whole. If using larger tomatoes, cut them into a large dice.
• You can easily increase this recipe as needed.

YELLOW TOMATO SAUCE-HOMEMADE

Steps:

• 1. Heat olive oil and all ingredients ,except the tomatoes; sauté for 5 minutes, making sure not to brown the vegetables. You can peel tomatoes if you like-but I don't.Or you can use 4 or 5 containers of the yellow cherry tomatoes-no peeling there!
• 2. Add the tomatoes and rice wine vinegar. Reduce heat and simmer for at least 30 minutes- the longer you leave it the better the flavor. (if making this for pasta- cook the amount you want now-8 minutes in boiling water-drain-rinse)
• 3. Roughly blend the sauce with a hand blender, then toss the cooked spaghetti in the the sauce. Before serving garnish pasta with some chopped basil leaves and yellow cherry tomatoes. Enjoy. Remember this sauce freezes well.
• 4. Crock pot version: Throw every thing in the crock pot and cook for 1 hour.
• 5. Blend with hand blender, until smooth.
• 6. Ready to use with the pasta.

YELLOW TOMATO PASTA SAUCE

Steps:

• heat olive oil and all spices and basil in saute pan.
• cut up tomatoes; any size is fine.
• simmer on low for an hour.
• tomatoes will start to break down.
• stir and press them while they cook.
• Cook for about ten minutes if you are pressed for time or an hour for full flavor.
• pour or toss over pasta.
• top with good quality shaved italian cheese.

MEZZI RIGATONI WITH YELLOW TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
• Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

YELLOW TOMATO SAUCE

Steps:

• Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
• In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
• Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and "jelly" from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh.
• Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until "al dente", chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
• Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
• Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired.

YELLOW TOMATO SAUCE

Steps:

• Blanch the yellow tomatoes in boiling water for 30 seconds. Cool the tomatoes in a bowl of ice water a few minutes, and then use your fingers to slip off their skins. Remove the cores, and cut each tomato in half horizontally. Squeeze the tomato halves, cut side down, over a strainer set in a bowl. Scoop the seeds out with your fingers and discard them. Chop the tomatoes coarsely and reserve the juice.
• Heat a medium saucepan over medium-high heat for 1 minute. Swirl in the olive oil, and heat another minute. Add the onion, season with salt and pepper, and sauté 3 to 4 minutes, until the onion is translucent. Add the chopped tomatoes and their juice. Season with 1 teaspoon salt, and cook 6 to 8 minutes over medium-low heat, until the tomatoes are softened but not completely cooked. Remove from the heat, stir in the basil sprigs, and taste for seasoning. Discard the basil sprigs just before serving.