Yellow Tomato Sauce
This recipe for yellow or golden tomato sauce is a must-have for your summer! It is easy to make, relatively quick to cook, chunky and rustic, bursting with basil, and absolutely delicious. Make it creamy or keep it more pure, the choice is yours. It's perfect as a spaghetti sauce or pasta sauce, or with any other meal where tomato sauce is needed!
Ingredients
- 4 large (2.2 lb) yellow tomatoes, about 1kg or just over 2lbs
- 4 Tbsp olive oil
- ½ white or brown onion
- 4 cloves garlic
- 1 tsp sugar
- ¼ tsp balsamic vinegar, higher quality, thick balsamic
- 1 handful parmesan, or vegetarian Italian hard cheese
- 1 Tbsp mascarpone
- 1 bunch basil
Instructions
- Prepare your tomatoes. Lightly cut out an X shape on the bottom of the skins. Place in a bowl and pour boiling water over the top. After 1-2 minutes, take them out, drain the water, and place them back in the bowl.4 large yellow tomatoes
- Peel the tomatoes (the skins should come away easily after being soaked) and chop them into 3-4 large pieces each, slicing from top to bottom, discarding the stem and the toughest part of the core. With the pieces that remain, scoop out the big clusters of seeds and membrane, but there is no need to be a perfectionist about it. We don't want to drain too many of the juices, and a few seeds are OK. Place the tomatoes in a bowl and set aside.
- Heat 1 Tbsp of the olive oil in a wide bottomed, casserole dish or saucepan. Over a very gentle heat, saute the onions and garlic until they are soft. Try not to let anything go brown in the process.1/2 white or brown onion, 4 cloves garlic, 4 Tbsp olive oil
- Bump up the heat and add about 1/3rd of the tomatoes to the pan, and mix through, allowing them to start cooking and releasing juices. Add another 1/3rd to the pan, and once they're starting to break down, add the remaining 1/3rd. Mix constantly, breaking up the tomatoes with the spoon.
- You can use a potato masher to encourage the tomatoes to break up further, if you wish.
- Add the remaining 3 Tbsps of olive oil, balsamic vinegar and sugar to the pan. Bring to a gentle simmer, cover and allow to cook for 1-2 hours, until a thick sauce has formed and the oil starts to come away from the tomatoes.1/4 tsp balsamic vinegar, 1 tsp sugar
- Finally, mix in the mascarpone and parmesan until melted through.1 Tbsp mascarpone, 1 handful parmesan
- Add the basil leaves, stir through.1 bunch basil
- Serve.
Notes
Scaling the recipe up:
This recipe is easy to scale up! Just double, triple, whatever you want to do. But as you add to it, you will end up needing a longer cook time. A small quantity of tomatoes + a large bottomed pan means the liquid evaporates super quick and the sauce I make is ready very fast for a fresh tomato sauce. If your tomatoes are very deep in the pan, you're going to need a lot longer, plan up to 3-4 hours for a huge batch.