Yellow Tomato Sauce-Homemade

Pat Duran


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.

★★★★★ 1 vote
5 Min
1 Hr
Stove Top


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
fresh basil leaves
1/2 tsp
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
ripe yellow tomatoes, seed and chop
1 Tbsp
rice wine vinegar
chopped basil leaves and yellow cherry tomatoes cut in 1/2


1Heat 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!
2Add 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)
3Roughly 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.
4Crock pot version:
Throw every thing in the crock pot and cook for 1 hour.
5Blend with hand blender, until smooth.
6Ready to use with the pasta.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American