Thursday, September 8, 2011

Yellow Tomato Sauce

I found this recipe a while back and filed it away for tomato season.  This was a wonderfully fresh sauce that was great over pasta. 
I took Heidi’s advice and thinned the leftover sauce with some chicken stock and a dollop of plain Greek yogurt for a delicious lunch the next day.  I love tomato season!!

Yellow Tomato Sauce Recipe from :  Nancy’s Notebook
Serves :      4                                            Prep Time:     5 min                              Cook Time: 5  min
2 lbs ripe yellow tomatoes, seeded, cored and halved
3 tablespoons extra-virgin olive oil
5 medium cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Combine the olive oil, garlic, salt, and pepper flakes in a medium sauce pan. 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.

Adapted from Heidi’s Golden Tomato Sauce

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