Fresh Yellow Tomato Sauce

Lunch/Dinner

Oct 2

If you have a kid that doesn’t like red sauce on their pasta, then this recipe is for you! Jack has been back and forth with liking/disliking red sauce, and right now he is in the dislike phase. He’ll have it on pizza, but that’s it.

Now that tomatoes are in season, I tested out a sauce with yellow tomatoes to see if that would be more successful - and it was! They are sweet and light (in flavor and color), making it a perfect addition to some pasta this summer for the kids.

This recipe makes about 4 cups of sauce so you’ll have leftovers for the week or you can freeze. I also use my Vitamix to make the sauce smoother. Mix the sauce in with some whole wheat or chickpea pasta, and then top with a little pecorino cheese. Great summery lunch or dinner!

Ingredients

Extra virgin olive oil
3-4 cloves of garlic, crushed
4 large yellow tomatoes, chopped
Black pepper
5-6 fresh basil leaves, chopped
Grated pecorino (for topping)

Instructions

1. Add a generous coating of olive oil to a large sauté pan over medium heat

2. Add in garlic and let saute until lightly golden

3. Then add in the tomatoes and a nice pinch of black pepper. Let cook for about 10-12 minutes until the tomatoes are soft, stirring occasionally (note I don’t add salt to the sauce as that takes away from the sweetness, and I also add salt to the pasta water so you don’t want to overdo it)

4. After the tomatoes cook, turn off the heat and add in basil

5. Carefully pour the mixture into your blender (or you could use an immersion blender) and blend for a few seconds until desired consistency (it won’t take much time at all to blend it!)

6. Add back to the pan and serve with your pasta of choice

Note: If you want a thicker sauce, you can let it cook again for a few more minutes in the pan after blending

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