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Yellow Tomato and Basil Sauce
Your basic, simple, fairly fast pasta sauce -- with an amazing twist

2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
3 large, ripe yellow or orange tomatoes (about 1 1/4 pounds total), chopped
4 sprigs of fresh basil

1. Heat the olive oil in a large saucepan over moderately low heat. Stir in the garlic and cook, stirring occasionally, until very soft, about 5 minutes. Stir in the tomatoes and basil sprigs, and simmer, stirring frequently, for 15 minutes, or until the tomatoes form a sauce.
2. Discard the basil sprigs and any stray leaves, and pass the tomato mixture through a food mill.
3. Toss with hot pasta. Serve immediately.

This is your basic, simple, fairly fast pasta sauce -- but it has an amazing twist to it. The yellow tomatoes, which are lower in acid than red tomatoes, create a sauce filled with the exotic, mysterious, ineffable aroma of wild tomatoes (the original tomatoes from South America were probably yellow). The color, too, is magnificent...and it can be made even more beautiful by mixing in a few orange tomatoes. If you can't find yellow or orange tomatoes, use fresh red tomatoes for a wonderful, though more conventional, basic sauce. We especially like it on linguine or other thin, long dried pasta. If you choose not to pass it through a food mill, you will have a fabulous summer soup that is delicious when served cold. Makes enough sauce for 1 pound dried pasta