The most flavorful low-acid Summer Tomato Sauce with a Secret Ingredient! Perfect end of the season recipe when tomatoes are most plentiful.
Start with a good amount of these beauties, and make a big batch of sauce like I did.
This aids to skins to peel easily on the boiling water.
Get to know some nutrition in Yellow/Golden Tomatoes:
- Yellow tomato varieties are rather sweet, and often taste milder and less acidic than red tomatoes because the different pigments in various colored tomato varieties produce different balances of sugars and acids.
- Yellow tomatoes are a good source of Vitamin A, calcium, iron, sulfur, and potassium. Yellow tomatoes contain a decent amount vitamin C, though not as much as a red tomato. Yellow tomatoes, however, do not contain the powerful antioxidant, Lycopene, famously found in their red counterparts.
- While red tomatoes contain hight amounts of lycopene – yellow ones are loaded with iron and minerals!
Method: preparing the tomatoes for sauce:
- Cut out the round blossom end of the tomatoes with a sharp paring knife.
- Cut and “x” on the bottom of the tomato
Peeling the skins; prepping the tomatoes:
- Now for the fun.. and messy part!
- Add to a large soup pot of boiling water, cover
- Cook just a few minutes until tomato skins have cracked
- Carefully pour into a clean sink
- Let cool, then peel in sink
- Cut tomatoes in half horizontally
- Set a sieve over a large bowl – squeeze tomatoes, letting juices drip below
- Dice tomatoes on a large cutting board
- Reserve ALL juices for the sauce!
You will have many cups of delicious Tomato Juice when you squeeze the peeled tomatoes… delish!
Ah – The Secret Ingredient: Softened Garlic Purée
Softened Garlic Purée will Flavor & Thicken the sauce – as tomato paste would darken the color too much! Genius… I know!! (Softened garlic has a mellow flavor.)
- Golden Tomato Sauce
- Italian Mafaldine Pasta (I used gluten free)
- Roasted Vegetables
- Fresh Herbs picked from the garden
- A touch of Goat Cheese – stir in; will create a dreamy, creamy texture
If you love sauce making – you will love this sauce!
Karen
Also see my category: Everything Tomatoes for some inspiring recipes!
See recipe: Golden Tomato Sauce with Mafaldine Pasta, Roasted Vegetables, Fresh Herbs and a touch of Goat Cheese
Karen’s Homemade Golden Tomato Sauce
The most flavorful low-acid Summer Tomato Sauce with a Secret Ingredient! Perfect end of the season recipe when tomatoes are most plentiful.
Equipment
- 1 large heavy soup pot
Ingredients
Golden Tomato Sauce:
- 11 pounds large golden tomatoes, I used Golden Brandywine (will have about 6 cups of tomato juice when strained)
- 2 tablespoons extra virgin olive oil, use oil form garlic purée
- 1 cup onions, peeled, 1/4" dice
- 2 1/2 tablespoons shallots , peeled, 1/4" dice
- 1 tablespoon garlic, peeled, minced
- 1 1/2 teaspoons sea salt, to be added AFTER sauce has cooked
Garlic Purée:
- 6 large garlic cloves, Cut in half horizontally, or 12 medium ones
- 1/3 cup extra virgin olive oil, (to cover the garlic in pan)
Instructions
Garlic Purée:
- Peel garlic, cut in half vertically, add to a small 5" skillet add 1/3 cup olive oil or just to cover the cloves. (Alternately, use 12 medium cloves.)
- Bring to a simmer and cook over a LOW simmer to soften, about 10 minutes, Do not brown at all; just nice softened garlic!
- Cool. Remove garlic to a small cutting board and mash using the side of your knife to a purée consistency. Use the garlic "oil" for the sauce. (Will have leftover for another recipe.) Will have about 3 1/2 tablespoons of purée.
Golden Tomato Sauce:
- Fill a large soup pot halfway with water, bring to a boil. In the meantime, prepare the tomatoes. Cut out the round blossom end of the tomatoes with a sharp paring knife. Cut and "x" on the bottom of the tomato (this helps the peel loosen when cooked.)
- When water boils, add the tomatoes and cover. After one minute – take a peek and look for the tomatoes skins pulling away from the tomato meat. Carefully put into a clean sink, leave to cool a bit.
- When you can handle then, peel all in a clean sink, discarding the skins. Cut the tomatoes in half horizontally on a cutting board. Place a fine mesh colander over a large bowl and squeeze well – the juices will fall into the bowl. Repeat with all tomatoes, discard seeds, save ALL juices for the sauce!
- Cut the tomatoes into a medium dice. In a heavy, non reactive pot add 1 1/2 tablespoons of extra virgin olive oil, place over low heat to warm. Add the onions, shallots and garlic – sauté for 5 minutes until translucent but not colored. Add the golden diced tomatoes, give a stir, cook over medium heat until there is NO liquid in the pot, and the tomatoes start to stick in the pan.
- Add Garlic Purée and reserved 5 cups of golden tomato juice> Bring to a simmer, stirring. Cook uncovered for 1 hour.Add cup to 1 last cup of tomato juice, give a stir and cover. Cook over a low simmer 30 minutes.
- Add sea salt, taste for seasonings. Enjoy!
- Tomato sauce can be packed into 2 cup containers and frozen, or canned in a hot water bath for longer storage
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 44kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 166mgPotassium: 475mgFiber: 1gSugar: 0.3gVitamin A: 0.2IUVitamin C: 17mgCalcium: 23mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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