Yellow Tomato Pasta Sauce
photo by Catnip46
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 5 ripe yellow tomatoes
- 1⁄4 cup light olive oil
- 1⁄2 teaspoon crushed red pepper flakes
- 4 leaves fresh basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon sugar
directions
- 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.
Reviews
-
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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I've made this recipe twice and liked it, but would have appreciated a little more information about the amount of yellow tomatoes. Since they come in so many different sizes - and shapes - it would be nice to specify the weight or something that helps me gauge the quantities of the other ingredients. The first time, instead of red pepper flakes, I added a small amount of aleppo, a wonderful spice combination of crushed red chiles that comes from Syria - available from Savory Spice. This spice gave it a bit more taste and interest The second time, I had more ripe tomatoes from my garden and, unfortunately put in a little too much aleppo and it seemed overpowering. I froze the batch and when the last green ones I've brought in before next week's frost turn yellow, I'll make another batch without the aleppo and then combine it with what I have in the freezer. STILL, I would love to get some advice about the quantity of the yellow tomatoes. Anyone there??!
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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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Tweaks
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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.
RECIPE SUBMITTED BY
i am a stay at home mother, formerly a kindergarten teacher. one of my favorite cookbooks is "home cooking" by laurie colwin.
i love to cook but other than my 3 yr old daughter and myself, i really dont have anyone to cook for. my daughter eats lots of broccoli and fresh garlic dishes and loves to help me in the kitchen preparing the food that she and i eat. i try to follow a strict organic lifestyle as best i can for my daughter and i.