Yellow Tomato Sauce Food

YELLOW TOMATO SAUCE

Steps:

• Core the tomatoes. Optionally, remove the seeds (to help reduce the amount of liquid and the cook time). Roughly dice tomatoes and add to a large bowl with 3/4 cup water. Set aside.
• Add the oil and garlic to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.)Heat the garlic over medium-low heat, until it begins to sizzle.
• When the garlic is sizzling, but before it begins to toast, add the tomatoes and water. Some small pieces of garlic will likely begin to toast before you add the tomatoes, and that's okay.Increase the heat to medium.
• Add the salt and chili flakes. Set the sprig of basil on top of the tomatoes, but do not submerge it.If you don't have access to fresh basil, sprinkle oregano in the tomato mixture instead.
• When the tomatoes begin to simmer, the basil will wilt. When it is completely wilted, gently push it down into the sauce.
• Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce, and if it's too sweet, add the vinegar to brighten the flavor. (Yellow tomatoes tend to be sweeter and less acidic than red.)Add more chili flakes or salt if desired. If you swapped oregano for basil, add more oregano if desired. Simmer 1-2 more minutes if you added more seasoning.Remove the sprig of basil from the sauce.Serve immediately along with fresh pasta or on pizza, or refrigerate and use within 4-6 days, or freeze and use within a year.

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 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 SALAD

Steps:

• On a platter scatter tomato slices. Then sprinkle with salt, pepper, and thyme; layer onion slices around on top. Now drizzle with oil and vinegar.

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.