YELLOW TOMATO SAUCE
This easy yellow tomato sauce is a classic Italian marinara sauce made with fresh yellow tomatoes, garlic, and herbs. It's ready in 40 minutes and can be frozen for later!
Provided by Sarah Trenalone
Categories Meal Prep
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 168 kcal, Carbohydrate 11 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 599 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ROASTED YELLOW TOMATO SAUCE
Provided by Sara Salzinski
Time 1h10m
Number Of Ingredients 7
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
This pasta sauce is sweet and simple. Very delicious and easy to make; especially if you are limited on time. You can cook it for just ten minutes or let it simmer for an hour. The longer it cooks; the better it tastes. Very few ingredients also make this a winner. Recipe can easily be doubled and frozen for later too. Ingredient amounts should be adjusted to your preferences.
Provided by jennifer in new jer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 162.5, Fat 14.2, SaturatedFat 2, Sodium 352.3, Carbohydrate 8.7, Fiber 2, Sugar 0.3, Protein 2.7
MEZZI RIGATONI WITH YELLOW TOMATO SAUCE
At the height of their season, you'll find tomatoes in all shapes, sizes and colors at the farmers market. Yellow cherry tomatoes, or Sungold if you can find them, make for a delicious, quick-cooking fresh tomato sauce that screams summer, and is bursting with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 393 milligrams, Carbohydrate 57 grams, Fiber 4 grams, Protein 11 grams, Sugar 3 grams
YELLOW TOMATO SOUP
Categories Soup/Stew Milk/Cream Blender Onion Tomato Quick & Easy Bacon Hot Pepper Sherry White Wine Summer Bon Appétit
Yield Makes 6 (first-course) servings
Number Of Ingredients 10
Steps:
- Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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.
HEIRLOOM TOMATO SAUCE
This basic tomato sauce recipe is as easy as it gets, and it's a wonderful way to use frozen tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent. Add tomatoes and butter; cook, stirring, until butter has melted. Season with salt, pepper, and crushed red-pepper flakes. Let cook until sauce has thickened, 25 to 30 minutes.
TOMATO SAUCE
Simple spicy tomato sauce from scratch for multiple dinners.
Provided by EICHORN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 11.1 g, Fat 9.9 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 228.9 mg, Sugar 6.8 g
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