Yellow Tomato Sauce-Homemade

Pat Duran

By
@kitchenChatter

This is a sweet and simple and quick recipe. You can cook it for 10 minutes or 1 hour the longer it cooks the better it gets. This freezes very well. You may want to double of triple this delicious sauce. Taste and see what you think.


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Comments:

Serves:

4

Prep:

5 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1/4 c
light olive oil
1 medium
yellow bell pepper, seeded and chopped
1 large
shallot, peeled and sliced
1/2 tsp
crushed red pepper flakes,optional
4
fresh basil leaves
1/2 tsp
salt
1/2 tsp
white pepper
1/2 to 1 tsp
garlic powder, to taste
1/2 tsp
granulated sugar, more or less to taste
1 tsp
dried oregano
5
ripe yellow tomatoes, seed and chop
1 Tbsp
rice wine vinegar
Garnish:
chopped basil leaves and yellow cherry tomatoes cut in 1/2

Directions Step-By-Step

1
Heat olive oil and all ingredients ,except the tomatoes; sauté for 5 minutes, making sure not to brown the vegetables. You can peel tomatoes if you like-but I don't.Or you can use 4 or 5 containers of the yellow cherry tomatoes-no peeling there!
2
Add the tomatoes and rice wine vinegar. Reduce heat and simmer for at least 30 minutes- the longer you leave it the better the flavor.
(if making this for pasta- cook the amount you want now-8 minutes in boiling water-drain-rinse)
3
Roughly blend the sauce with a hand blender, then toss the cooked spaghetti in the the sauce.
Before serving garnish pasta with some chopped basil leaves and yellow cherry tomatoes. Enjoy.
Remember this sauce freezes well.
4
Crock pot version:
Throw every thing in the crock pot and cook for 1 hour.
5
Blend with hand blender, until smooth.
6
Ready to use with the pasta.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American