You’ll fall madly in love when you sip a taste of this Fresh Yellow Heirloom Tomato Sauce Recipe. Your affair will be laced with fresh basil and garlic, embraced in the juices of rich cherry and heirloom tomatoes. Add a kiss of spiciness to this savory sauce by topping it with pepper flakes.
Yellow Heirloom Tomato Sauce
Let me talk to you about heirloom tomatoes for a moment!
You may have had a tomato before, but have you had an heirloom tomato? Eating an average store-bought tomato is like kissing a boy you like in high school. Eating an heirloom tomato is like kissing the man of your dreams, on a bed of roses, in Paris, under the stars. Their flavor makes you go weak at the knees and you’ll never glance at an average tomato again.
You might be rolling your eyes at my dramatic description. If you are, you haven’t had the heated love affair that is heirloom tomatoes. I adore making heirloom tomato recipes whenever I possibly can, and have been obsessed ever since the first nibble. I even use them in my Oven Roasted Tomato Soup. Any excuse to taste the passion that pours from them all season long. You’ll melt at the taste of this Tomato Tart and Italian Balsamic Tomatoes as well. Go ahead. Taste and see, my friends.
How to Make Fresh Heirloom Tomato Sauce
- Prep – In a saucepan, cook the onion in olive oil until translucent. Add the pepper flakes and garlic. Cook until fragrant.
- Add yellow tomatoes – Add the tomatoes, salt, and bay leaf to the pan. Cook until the tomatoes release their juices. Cook uncovered at this point and remove the bay leaf.
- Blend – Transfer the contents of the skillet to the blender, add ¼ cup olive oil, and blend until smooth for a fresh tomato sauce.
- Make the pasta – Cook the pasta until al dente. Drain.
- Combine – Pour the heirloom tomato sauce over the pasta and toss to coat.
- Garnish – Top with sliced cherry tomatoes, pepper flakes, and fresh basil if desired. Serve and enjoy.
Recipe Tips + Variations
- Storage: How long does fresh sauce last in the fridge? – If stored in an airtight container, this sauce recipe will last up to 5 days.
- Can fresh tomato sauce be frozen? – It can definitely be frozen in an airtight container for up to 4 months. I tend to use mine up far before then.
- Reheating – You can reheat using the microwave or over the stove in a saucepan.
- How to thicken the sauce – If a thicker sauce is desired, you can add a small yellow squash or zucchini in with the tomatoes. This will naturally thicken the sauce. You can also uncover the sauce and let it simmer until it reaches the desired thickness you’re seeking.
- Can I make it with cherry tomatoes? – That would be a delicious choice. I would suggest sun gold cherry tomatoes for their juiciness and outstanding flavor.
- Make a golden tomato sauce – Yes, there is such a thing as golden heirloom tomatoes, the proof is in my photos. They make the most elegant golden yellow tomato sauce. You can also try the black krim variety for a darker colored sauce or use a mixture of all of them. It’s up to you.
- Do I need to peel the tomatoes? – No, you leave that skin right where it is. No blanching, no peeling.
- Do I need tomato paste or sugar? – No to both! Both are unnecessary.
- WFPB + Plantricious compliance – Use water or vegetable broth in place of the oil.
Heirloom Tomatoes FAQ
- What Does Heirloom Tomato Mean? – An heirloom tomato is special because of its seeds. It takes zero cross breeding of seeds for 40 years to create an heirloom tomato. These plants are well-cared for and great strides are taken to produce uncontaminated seeds. They’re even open-pollinated, which means they receive their pollen naturally and not unnaturally. In other words, heirloom tomatoes are the best of the tomato world and aren’t artificially adjusted, created, or touched in any way.
- What is Heirloom Tomato Season? – Heirloom tomatoes are in season May-October for most parts of the US. Heirlooms can range in types and varieties with some needing to be planted earlier in the season, others may need to be planted later in the season for best results. It all depends on their maturation length. This is how long it takes them to finish growing to be ready for picking time. This season is the same for all tomatoes, even ones that aren’t heirloom.
P.S. As always if you make this recipe make sure to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Fresh Yellow Heirloom Tomato Sauce
- 2 lb golden heirloom tomatoes
- 1/2 yellow onion diced
- 5 cloves garlic minced
- 1 pinch chili flakes
- 1/4 cup olive oil
- 1 bay leaf
- 2 sprigs fresh basil leave sonly
- 1 cup mixed cherry tomatoes sliced
- 3/4 lb thin whole grain spaghetti
- S & P to taste
- Slice the tomatoes into wedges.
- Preheat a medium sauce pan over medium low flame and sautee the onion in drizzle of olive oil until translucent and begins to get some color. (use water or veggie broth for WFPB + Plantricious compliance).
- Add the chili flakes and minced garlic and cool another 30 seconds or so until the garlic starts releasing its aroma.
- Mix in the tomatoes, a pinch of sea salt and the bay leaf and toss everything to coat. Bring to a gentle simmer and cover with a lid. Cook for about 15 minutes until the tomatoes have collapsed and released their juices. Resist the temptation to add any liquid at all, we are looking to extract and concentrate all that beautiful tomato juice.
- Remove the lid and cook a few more minutes uncovered until the sauce starts to thicken slightly. Discard bay leaf.
- Carefully use a ladle and transfer everything to the bowl of a blender together with 1/4 cup of olive oil. Process on the hot soup setting until silky smooth. Adjust seasonings with sea salt.
- Meanwhile cook your spaghetti until al dente in salty water according to package directions. Reserve some of the cooking pasta water before draining in case you need to stretch out the sauce.
- Pour the heirloom tomato sauce over the cooked spaghetti and toss to coat well.
- Serve topped with the sliced up cherry tomatoes, fresh basil and red pepper flakes.
WFPB + Plantricious
- For compliance make sure to omit all oil and sautee in water or veggie broth. For the pasta use a whole grain or lentil pasta.
- WFPB + Plantricious Compliance: make sure to omit all oil and sautee in water or veggie broth. For the pasta use a whole grain or lentil pasta.
- How to thicken the sauce - If a thicker sauce is desired, you can add a small yellow squash or zucchini in with the tomatoes. This will naturally thicken the sauce. You can also uncover the sauce and let it simmer until it reaches the desired thickness you’re seeking.
- Can I make it with cherry tomatoes? - That would be a delicious choice. I would suggest sun gold cherry tomatoes for their juiciness and outstanding flavor.
- Make a golden tomato sauce - Yes, there is such a thing as golden heirloom tomatoes, the proof is in my photos. They make the most elegant golden yellow tomato sauce. You can also try the black krim variety for a darker colored sauce or use a mixture of all of them. It’s up to you.
- Do I need to peel the tomatoes? - No, you leave that skin right where it is. No blanching, no peeling.
- Do I need tomato paste or sugar? - No to both! Both are unnecessary.
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