Golden Tomato Sauce Recipe
I spent Saturday brewing beer with my brother-in-law. For dinner, later on, I brought a simple lasagna, using this golden tomato sauce as the base - garlic, red pepper flakes, and olive oil. That's it. It's good on pasta, pizza, and only takes a few minutes to pull together.
I spent last Saturday brewing beer with my brother-in-law. Thankfully he knows what he's doing in this regard, because at this point, I can't say the same for myself. We made an all-grain rye ale, building on this recipe. Put another way, we sat around the garden drinking home brews from the vault, we boiled grains, took a lot of temperatures, transferred huge pots of hot liquid from pot to pot, and enjoyed a perfect day outside. My parents stopped by later on and we had an early dinner. My contribution was a simple lasagna made with a golden tomato sauce I like to make with heirloom tomatoes this time of year. The sauce is good, and it is a great way to use up summer tomatoes.
The sauce couldn't be simpler. It's similar in spirit to my favorite five minute tomato sauce - but it gets a completely different reaction. People seem to really love the idea of a yellow tomato sauce, maybe because it is a slightly unexpected take on something so familiar. That aspect is certainly one of the things I love about it - change one little variable, and all of a sudden I'm looking at something with fresh eyes.
The sauce - it's bright, a bit garlicky, with a bit of flare from red pepper flakes. Extra-virgin olive oil gives it body and rich mouth feel. And to keep things bright and lively, I tend to cook this sauce until the tomatoes barely begin to break down, just a few minutes. They break down a bit more once off the heat.
I like to serve it under pan-fried gnocchi sprinkled with lots of slivered basil and a dusting of Parmesan cheese. It's good on it's own slathered on grilled bruschetta, or on pizza. You could thin it out with a bit of broth, zap it with an immersion blender, and add a splash of crème fraîche for a quick soup. And it's delicious with any number of pastas. Like I said, I did one of my whisper-thin layered lasagnas for our family brew-dinner (torn mozzarella / basil), but I'm sure you can think of other ideas as well.
As far as our beer goes, our Ryesundschein is fermenting away in a special, custom-made, insulated, temperature controlled box (thank you Josh!). The next step is bottling. Anyhow, I'm excited - my fingers are crossed that it'll turn out. My first batch of home brew.
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Golden Tomato Sauce Recipe
I don't bother peeling the tomatoes here, but you certainly could. You can also do a double or triple batch. The sauce will keep refrigerated for about a week. Also, the color of your tomatoes will dramatically impact the color of your sauce. I like to choose tomatoes that are bright yellow in color, like you see here. Alternatively, yellow tomatoes with a hint of orange make a striking sauce as well.
1 1/2 pounds / 24 oz / 680g ripe yellow tomatoes, cored and halved
3 tablespoons extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 teaspoon fine-grain sea salt
1/2 teaspoon red pepper flakes
Run your finger along the inside of each tomato to remove and discard the seeds. Chop the tomatoes into 1/4-inch chunks, reserve any juice, and set aside.
Combine the olive oil, garlic, salt, and pepper flakes in a cold medium sauce pan. Now, heat the ingredients, stirring occasionally, until the garlic begins to sizzle and take on a bit of color. Stir in the tomatoes and reserved juices, and bring to a simmer. Cook for just a couple minutes, long enough for the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.
Makes 2 cups / 475 ml.
Prep time: 10 minutes - Cook time: 5 minutes
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Gorgeous! It would be fun to pair this with some shredded purple basil.
I went yesterday to the farmers market and bought myself some yellow tomatoes will try making this recipe!!! Thanks!
I'm going to make this into a pizza sauce. If nothing else, it will be interesting visually, but I'm intrigued to see how it tastes. Though I guess I might have to incorporate some colored vegetable juice into the dough so that there's a little more contrast with these tomatoes and the cheese. We'll see what happens!
I can't wait to see what kind of heirloom tomatoes we get from our CSA - I have been wanting to make tomato sauce for a while now. I suspect this would freeze well too - can't wait to try it! Heidi, please write a post about your home-brewed beer! I love your recipes, but you do a lot of other interesting things that we all like to hear about. On that note, let's have an update on your cookbook, please! Maybe a sneak-peek recipe, or some recipe titles to look forward to?
I have kale and I have goat cheese - a little of this sauce and I will be in heaven. In heaven, that is, minus the Ryesundeschein. Carolina
I am very curious about the taste as well. I just associate tomatoes with red, especially the sauce type tomatoes. Also very curious about the beer, I have always wanted to give it a try but I have moved too often to be able to set up the whole thing. I have heard of several succesfull attempts though, and I have even tasted a couple: not bad! Good luck with yours.
I love the simplicity of this recipe - absolute heaven. :-) Mandy
Wow! I love this color and idea!
I can't take it. With gnocchi? WTF?! I'm so hungry!
Ohhh in Spain haven't got golden tomatoes. I like this sauce!!!
I grew yellow tomatoes last year and loved them. This is a beautiful sauce, and you are so right. Changing one thing, like the color of the tomatoes, does make you look at that dish with new eyes.
Absolutely gorgeous pictures. Love them. I constantly read about this removing of tomato seeds - what is the reason for this step? Is it really about removing the juice, so the sauce will be more concentrated? HS: It's really more of aesthetic thing than anything else for me with this sauce. And with raw tomatoes, I like to get rid of the gelatinous goop that surrounds the seeds. It's a textural thing for me there. Some people find the seeds a bit bitter.
The tomato sauce looks lovely. My "Mr. Stripey" heirlooms are just beginning to ripen, so I'll keep this recipe in mind. And, as the wife of an avid homebrewer, I am L-ing OL @ "Ryesundschein". That's one I haven't heard of yet! HS: Pretty funny, right?
That is a beautiful color. Reminds me of one of my favorite comfort Indian dishes, peeli dal. Yum.
What fun it must have been to drink beer from the vault, and to compare and contrast each. This recipe reminds me of the foods and ingredients in Italy, high-quality and simple. This looks like a neat way to keep guests guessing what they are eating.
Ditto on the yellow heirlooms. Do you know the variety? I'd like to try to grow some out here in Colorado. I love the color contrast of heirloom tomatoes - they feed the eyes.
Gorgeous color! I've never seen yellow tomatoes in this shape -- they look like yellow San Marzanos! Is the taste similar?
Will be trying this sauce! Let us know how your beer turns out!:)
Have you ever tried this with citrusy green Zebras? They are my new favorite. Made some lovely oven-dried tomatoes with them, romas and other small heirlooms this week. So good!
Oh, my. Was just reading over River Cafe's ricotta gnocchi recipe last night, thinking it was time for another batch. This pretty much seals the deal.
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