Welcome back to another blog post featuring our home-grown tomatoes! Earlier this month I made a delicious Onion-Tomato Jam that was fabulous on toasted sourdough bread with a sprinkling of goat cheese.
This time around, I was on a mission to use up the plethora of yellow tomatoes we harvested. After a little brainstorming and some inspiration from watching cooking shows over the weekend, I decided to make a yellow tomato sauce. My brain is so programmed in thinking that all tomato sauces are supposed to be red, but a tomato is a tomato, right? Why wouldn’t a yellow tomato sauce be just as delicious or maybe even better than a red sauce? Spoiler alert… it was!
When approaching the technique for this recipe, I wanted to maximize the tomato-y flavors as much as possible, which is why I chose roasting as the cooking technique. Not only does roasting concentrate flavors, it’s also a very easy and straight-forward approach to making a tomato sauce (red or yellow) and makes your kitchen smell amazing. I very simply tossed my tomatoes with shallots, garlic and olive oil, and seasoned them with salt and pepper to taste.
I roasted the tomatoes until they started to burst and give off their juices. By this time the shallots and garlic cloves were perfectly tender, too. I transferred all of the sauce contents to the blender and pureed until smooth. But, what about all of the skins you ask? Well, I have two options for you depending on your preference. My Vitamix blender did a very good job of blending in 90% of the skins, and the remaining specks of skin didn’t bother me at all, so that’s one option… just leave it as is. The other option is to pass the sauce through a sieve and remove the remaining bits of skin. You get to chose your own adventure!
To finish the sauce, I adjusted the seasoning with salt and pepper, and ended up adding a small pinch of sugar to balance the acidity. I finished it with some fresh picked basil, and that’s it. Super simple! It was so bright, and if sunshiny is a way to describe food, well, then it applies here. The consistency was smooth, silky and elegant. It was truly a taste of the garden.
Roasted Yellow Tomato Sauce
Yield: 2 quarts
Active time: 20 minutes
Start to finish: 50 minutes
3 pounds yellow tomatoes (see note, below)
3 shallots, cut into large dice or 1 onion, cut into large dice
6 cloves garlic
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Sugar to taste
2 tablespoons fresh basil, torn into bite-size pieces
1. Preheat the oven to 425°, and line a sheet tray with parchment paper.
2. Place the tomatoes, shallots or onions, and garlic on the prepared sheet tray.
3. Toss with olive oil, and season with salt and pepper to taste.
4. Place the tray in the oven, and roast until the tomatoes are wilted and lightly golden brown in some spots, 25 to 30 minutes.
5. 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.
6. Season the sauce with additional salt and pepper to taste, and add a pinch of sugar if needed.
7. 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.
To serve the sauce, I cooked off some corkscrew pasta and once drained, tossed it with just enough tomato sauce to generously coat the noodles. I also added a splash of heavy cream to make it a bit richer, but this is optional. I finished with a fresh grating of Pecorino Romano, and called it a day.
I served the pasta with some roasted shrimp and veggies on the side, and it was glorious!
I would love for you to try this tomato sauce technique at home, but I would also love for you to join us for our Virtual Family Night Cook Along: Potato Gnocchi and Pomodoro Sauce on Sunday, September 13, 2020 at 4pm CST.