No-Cook Heirloom Yellow Tomato Sauce with Pasta

5 from 1 vote

No-Cook Heirloom Yellow Tomato Sauce with Pasta

For Tomato Lovers! A simple and delicious sauce - Served over pasta with plenty of basil leaves. I'm using large Yellow Heirloom tomatoes for the sauce, and cutting smaller yellow heirlooms in half for a chunky sauce.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Side Dish

Cuisine: American

Keyword: No-Cook Heirloom Yellow Tomato Sauce, Summer No-Cook Tomato Sauce, yellow tomato sauce, yellow tomato sauce for pasta

Servings: servings

Author: Karen Sheer a zest for life

Equipment

1 food processor
1 strainer

Ingredients

1 pound heirloom yellow tomatoes about 2 large
1 pint small yellow heirloom tomatoes cut in half
8 medium garlic cloves or 4 large, cut in half
1/3 cup extra virgin olive oil best quality!
3 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper flakes*
1 teaspoon apple cider vinegar raw, such as Braggs
2 tablespoons fresh basil leaves
3/4 pound pasta** a shape to cradle the sauce (see below)

Instructions

Make the Softened Garlic (confit)

Peel the garlic, if large, cut in half vertically. Add them with the 1/3 cup olive oil to a small 5 - 6" skillet, add thyme sprigs. Bring to a bare simmer, cover tightly with foil and cook at the lowest simmer for 10 minutes (do not let garlic color) until softened. Remove from heat, remove foil, set aside.

Yellow Tomato Sauce (Purée):

Clean and dry the tomatoes. Cut large heirlooms into 2" pieces - add to a food processor (can do in batches in a smaller food processor) with the softened garlic - reserving the oil. Pulse until creamy, with a little consistency/texture. Pour sauce into a bowl to fit.
Add the thyme leaves - take off (and discard the branch), salt, pepper, hot pepper flakes and cider vinegar. Stir well.

Marinade the Small Yellow Tomatoes

Add the cut smaller tomatoes to a large bowl, Stir in the reserved "garlic oil" and chopped shallots, give a big stir - set aside 20 minutes to marinate.

Finishing:

Cook pasta until al dente - to not rinse - shake out the excess water in a colander.
Add the warm pasta to the large bowl of cut tomatoes. Add the yellow tomato sauce (purée), and stir all together. Add basil leaves and stir in. Taste for seasonings and serve.
Serving: Add your favorite cheese if you like - crumbled goat cheese works well, as does shaved parmesan reggiano.

Notes

Best served at room temperature, if refrigerated, take out 20 minutes before eating.

*Red Pepper Flake alternatives:
I used: Sichuan Chili flakes; can also use Gochugaru, Aleppo pepper, Hatch Chile Flakes or Thai Chili Flakes - each with a different flavor profile.

** I have used Italian Bronze Die Cut Girelle Pasta - a large semi hollow corkscrew-spiral shape, excellent for holding sauce! Use the pasta you enjoy.

This recipe can not be reproduced without the consent of its author, Karen Sheer.

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