Yellow Tomato Sauce Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
• Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

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.

Steps:

• Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Steps:

• Cut pepper into quarters (discard seeds and membrane); cut pepper into 1/4" pieces. Remove core from tomatoes; cut tomatoes into 1/2" chunks. Stack basil leaves; slice into thin strips. Set all aside.
• Preheat large saute pan on medium-high 2-3 minutes. Place oil in saute pan; swirl to coat. Add garlic and seasoning blend; cook 3-4 minutes, stirring often, or until onions begin to soften.
• Stir in wine, chicken base, tomatoes, bell pepper, basil, salt, and pepper and bring to a boil.
• Reduce heat on tomato mixture to medium; cook 15 minute, stirring occasionally, or until all vegetables are soft and sauce has thickened slightly.
• Meanwhile, fill large saucepan half full of water. Cover and bring to a boil on high for gnocchi.
• Stir gnocchi into boiling water (separating, if needed). Boil 5 minutes, stirring occasionally, or until tender.
• Stir butter and cheese into tomato mixture; cook 3 minutes or until cheese and butter melts. Dran gnocchi; toss with tomato sauce and serve.

Steps:

• In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. Simmer 1 hour. Serve.