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    You are in: Home / Recipes / Yellow Tomato Pasta Sauce Recipe
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    Yellow Tomato Pasta Sauce

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 20, 2012

      I was given some yellow tomatoes and found your recipe to make. I used ground red pepper instead of the pepper flakes, dried basil instead of fresh. Instead of leaving it chunky I put it through a sieve. I added some cornstarch to give it some body. What a beautiful color it is and it taste darn good too. I'm freezing this to use for the winter months ahead. Great recipe, thanks.

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    • on August 14, 2012

      This was excellent and easy to do. The only issue I found was with the crushed peeper flakes. Using 1/2 tsp was just a bit too spicy. I wouldn't completely omit it but next time I would use 1/4 tsp. I added a bout 20 cherry tomatoes, I simmered for about 1.5 hours to get it to the consistency I liked...It was definitely a hit!!....MMMmmmMMMM good!!

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    • on September 18, 2009

      OK, OK, I almost couldn't get past the color either! But the sauce IS very good; the crushed red pepper flakes make it, in my opinion. Since the yellow color over whole wheat pasta kinda freaked me out, I used it to make Eggplant Parmesan. Would you believe it was simply delicious! I sprinkled it with lots of cheese and parsley, and no-one realized the sauce was yellow! It WAS sort of monochromatic though (I had white eggplant!) I did add chopped onion and used dried basil. Jennifer, thanks for posting.

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    • on July 28, 2008

      Wow! I never thought this would taste as good as it did. My husband grew quite a few in the garden so I had to do something with them. The yellow tomatoes alone, to me, where a little mealy. But making the sauce was great. I also added a little dried Italian seasoning and omitted the red pepper flakes. I made three batches and froze two; now I can't wait for cold weather to thawn them out and once again enjoy this treat! Phyllis

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    • on July 17, 2008

      This was just amazing! It has to be one of my most favourite sauces that I have made. It left me so much more refreshed than the traditional red tomato sauces. This is going to become a regular in my cookbook.

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    • on August 01, 2007

      There were yellow New Jersey grape-sized tomatoes in the farmer's market stall this week so I decided to try this recipe. I was hoping to redeem it a bit, as I thought there was no reason to find the color off-putting. Well, unfortunately, I can't redeem it completely in that respect because my dear BF thought it was strange looking too, and didn't have the right consistency. I, on the other hand, thought it was beautiful and had a terrific consistency! (Maybe there were too many tomato skins for him, as the equivalent number of small tomatoes I used had more skin than 5 larger tomatoes.) This deserves 5 stars because I loved it, as I don't take BF's opinion into account in my own ratings:D Anyway, I ate the leftovers the next day for lunch, and they were great! I used less oil, and added grated fresh parmesan cheese. I also simmered for one hour. Thanks Jennifer!

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    • on May 04, 2007

      Oh my , this was so refreshingly good! I had no clue if I could even get yellow tomatoes where I live , and was so excited when I found them, I forgot to get the fresh basil :( That's the only difference , I didn't have fresh basil and I'm sure it would have made a noticeable difference! Anyway, this was so good , and fresh tasting. My husband didn't care for it , I think , in his mind he was looking for RED sauce and just couldn't get past that ... I love it though and will definitely be making it again for ME!!! :) Thanks so much for posting!!

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    Nutritional Facts for Yellow Tomato Pasta Sauce

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 162.5
     
    Calories from Fat 127
    78%
    Total Fat 14.2 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 352.3 mg
    14%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 0.3 g
    1%
    Protein 2.7 g
    5%

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