Best 5 Yellow Tomato Sauce Recipes

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In the realm of culinary creations, few dishes can rival the versatility and comforting appeal of a flavorful tomato sauce. From its humble origins in the sun-kissed fields of Italy to its global culinary domination, tomato sauce has become an indispensable staple in kitchens worldwide. This article presents a tantalizing collection of delectable tomato sauce recipes, each showcasing the vibrant flavors of yellow tomatoes.

From the classic Yellow Tomato Sauce, a vibrant rendition of the Italian staple, to the tangy and herbaceous Yellow Tomato Sauce with Arugula and Lemon, this article offers a diverse range of culinary adventures. For those seeking a creamy indulgence, the Creamy Yellow Tomato Sauce promises a luscious and velvety experience, while the Roasted Yellow Tomato Sauce captures the essence of summer in a jar, bursting with sun-ripened sweetness.

The Yellow Tomato Pasta with Burrata and Basil takes comfort food to new heights, combining the richness of burrata cheese with the aromatic freshness of basil. Alternatively, the Yellow Tomato Soup with Grilled Cheese Croutons offers a cozy and comforting meal, perfect for chilly evenings.

For those with dietary restrictions, the Vegan Yellow Tomato Sauce provides a plant-based alternative that does not compromise on flavor, while the Gluten-Free Yellow Tomato Pasta caters to those with gluten sensitivities.

Each recipe in this collection is meticulously crafted to highlight the unique characteristics of yellow tomatoes, resulting in a symphony of flavors that will tantalize taste buds and leave you craving more. Whether you're a seasoned culinary enthusiast or just starting your culinary journey, these Yellow Tomato Sauce recipes are sure to inspire and delight.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW TOMATO PASTA SAUCE



Yellow Tomato Pasta Sauce image

This pasta sauce is sweet and simple. Very delicious and easy to make; especially if you are limited on time. You can cook it for just ten minutes or let it simmer for an hour. The longer it cooks; the better it tastes. Very few ingredients also make this a winner. Recipe can easily be doubled and frozen for later too. Ingredient amounts should be adjusted to your preferences.

Provided by jennifer in new jer

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

5 ripe yellow tomatoes
1/4 cup light olive oil
1/2 teaspoon crushed red pepper flakes
4 leaves fresh basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon sugar

Steps:

  • heat olive oil and all spices and basil in saute pan.
  • cut up tomatoes; any size is fine.
  • simmer on low for an hour.
  • tomatoes will start to break down.
  • stir and press them while they cook.
  • Cook for about ten minutes if you are pressed for time or an hour for full flavor.
  • pour or toss over pasta.
  • top with good quality shaved italian cheese.

Nutrition Facts : Calories 162.5, Fat 14.2, SaturatedFat 2, Sodium 352.3, Carbohydrate 8.7, Fiber 2, Sugar 0.3, Protein 2.7

STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE



Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce image

These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You'll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 8

4 medium-size yellow bell peppers
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 1/2 cups cooked quinoa
2 ounces Manchego cheese or Parmesan, grated (1/2 cup)
Salt and freshly ground pepper
1 1/2 cups marinara sauce

Steps:

  • Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
  • Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
  • Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
  • Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 896 milligrams, Sugar 6 grams, TransFat 0 grams

YELLOW TOMATO SAUCE-HOMEMADE



Yellow Tomato Sauce-Homemade image

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.

Provided by Pat Duran

Categories     Other Sauces

Time 1h5m

Number Of Ingredients 13

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

Steps:

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

LENTIL RAVIOLI WITH SAUSAGE AND YELLOW TOMATO SAUCE



Lentil Ravioli with Sausage and Yellow Tomato Sauce image

Provided by Patricia Yeo

Categories     Pasta     Tomato     Sauté     Sausage     Lentil     Fall     Jalapeño     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 28

Tomato Sauce
1/4 cup vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
2 anchovy fillets, finely chopped
1 1/2 tablespoons chopped jalapeño chiles with seeds
1/4 teaspoon (generous) turmeric
1 large pinch of saffron threads
1 1/2 pounds yellow tomatoes, cored, diced (about 3 1/2 cups)
Ravioli
3 tablespoons vegetable oil
1/2 cup finely chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 garlic cloves, chopped
1 cup dried French green lentils
2 tablespoons chopped seeded jalapeño chiles
1 teaspoon Hungarian hot paprika
2 3/4 cups low-salt chicken broth
1 tablespoon Sherry wine vinegar
72 (about) wonton wrappers (from two 12-ounce packages)
2 egg whites, beaten to blend
Sausages
2/3 cup all purpose flour
1 large egg, beaten to blend
1 1/3 cups fresh breadcrumbs
1 pound fully cooked smoked sausages (such as cotechino, linguiça, or andouille), cut into 1/3-inch-thick slices
1/4 cup vegetable oil

Steps:

  • For sauce:
  • Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
  • For ravioli:
  • Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes.
  • Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.)
  • For sausages:
  • Place flour in 1 small bowl, egg in second small bowl, and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 250°F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven.
  • Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage.

YELLOW TOMATO SAUCE



Yellow Tomato Sauce image

Categories     Sauce     Tomato     Side     Kosher

Number Of Ingredients 5

2 pounds ripe yellow tomatoes
3 tablespoons extra-virgin olive oil
1 cup diced onion
4 sprigs basil
Kosher salt and freshly ground black pepper

Steps:

  • Blanch the yellow tomatoes in boiling water for 30 seconds. Cool the tomatoes in a bowl of ice water a few minutes, and then use your fingers to slip off their skins. Remove the cores, and cut each tomato in half horizontally. Squeeze the tomato halves, cut side down, over a strainer set in a bowl. Scoop the seeds out with your fingers and discard them. Chop the tomatoes coarsely and reserve the juice.
  • Heat a medium saucepan over medium-high heat for 1 minute. Swirl in the olive oil, and heat another minute. Add the onion, season with salt and pepper, and sauté 3 to 4 minutes, until the onion is translucent. Add the chopped tomatoes and their juice. Season with 1 teaspoon salt, and cook 6 to 8 minutes over medium-low heat, until the tomatoes are softened but not completely cooked. Remove from the heat, stir in the basil sprigs, and taste for seasoning. Discard the basil sprigs just before serving.

Tips:

  • Use ripe, fresh tomatoes for the best flavor.
  • If you don't have yellow tomatoes, you can use red tomatoes instead.
  • To make the sauce smoother, blend it with an immersion blender or in a regular blender.
  • Add some grated Parmesan cheese or fresh basil to the sauce for extra flavor.
  • Serve the sauce over pasta, chicken, fish, or vegetables.

Conclusion:

Yellow tomato sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give yellow tomato sauce a try!

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