Fresh Yellow Heirloom Tomato Sauce
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.
Servings 4 people
- 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 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.
Calories: 474kcal | Carbohydrates: 77g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 837mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2071IU | Vitamin C: 42mg | Calcium: 71mg | Iron: 4mg