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