Golden Tomato Sauce

Golden Tomato Sauce Recipe

I spent last Saturday brewing beer with my brother-in-law. Thankfully he knows what he's doing in this regard, because at this point, I can't say the same for myself. We made an all-grain rye ale, building on this recipe. Put another way, we sat around the garden drinking home brews from the vault, we boiled grains, took a lot of temperatures, transferred huge pots of hot liquid from pot to pot, and enjoyed a perfect day outside. My parents stopped by later on and we had an early dinner. My contribution was a simple lasagna made with a golden tomato sauce I like to make with heirloom tomatoes this time of year. The sauce is good, and it is a great way to use up summer tomatoes.

Golden Tomato Sauce Recipe

The sauce couldn't be simpler. It's similar in spirit to my favorite five minute tomato sauce - but it gets a completely different reaction. People seem to really love the idea of a yellow tomato sauce, maybe because it is a slightly unexpected take on something so familiar. That aspect is certainly one of the things I love about it - change one little variable, and all of a sudden I'm looking at something with fresh eyes.

The sauce - it's bright, a bit garlicky, with a bit of flare from red pepper flakes. Extra-virgin olive oil gives it body and rich mouth feel. And to keep things bright and lively, I tend to cook this sauce until the tomatoes barely begin to break down, just a few minutes. They break down a bit more once off the heat.

Golden Tomato Sauce Recipe

I like to serve it under pan-fried gnocchi sprinkled with lots of slivered basil and a dusting of Parmesan cheese. It's good on it's own slathered on grilled bruschetta, or on pizza. You could thin it out with a bit of broth, zap it with an immersion blender, and add a splash of crème fraîche for a quick soup. And it's delicious with any number of pastas. Like I said, I did one of my whisper-thin layered lasagnas for our family brew-dinner (torn mozzarella / basil), but I'm sure you can think of other ideas as well.

As far as our beer goes, our Ryesundschein is fermenting away in a special, custom-made, insulated, temperature controlled box (thank you Josh!). The next step is bottling. Anyhow, I'm excited - my fingers are crossed that it'll turn out. My first batch of home brew.

Golden Tomato Sauce Recipe

I don't bother peeling the tomatoes here, but you certainly could. You can also do a double or triple batch. The sauce will keep refrigerated for about a week. Also, the color of your tomatoes will dramatically impact the color of your sauce. I like to choose tomatoes that are bright yellow in color, like you see here. Alternatively, yellow tomatoes with a hint of orange make a striking sauce as well.

1 1/2 pounds / 24 oz / 680g ripe yellow tomatoes, cored and halved

3 tablespoons extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 teaspoon fine-grain sea salt
1/2 teaspoon red pepper flakes

Run your finger along the inside of each tomato to remove and discard the seeds. Chop the tomatoes into 1/4-inch chunks, reserve any juice, and set aside.

Combine the olive oil, garlic, salt, and pepper flakes in a cold medium sauce pan. Now, heat the ingredients, stirring occasionally, until the garlic begins to sizzle and take on a bit of color. Stir in the tomatoes and reserved juices, and bring to a simmer. Cook for just a couple minutes, long enough for the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.

Makes 2 cups / 475 ml.

Prep time: 10 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Apologies, comments are closed.


  • Gorgeous! It would be fun to pair this with some shredded purple basil.

  • I went yesterday to the farmers market and bought myself some yellow tomatoes will try making this recipe!!! Thanks!

    Chocolate Freckles
  • I'm going to make this into a pizza sauce. If nothing else, it will be interesting visually, but I'm intrigued to see how it tastes. Though I guess I might have to incorporate some colored vegetable juice into the dough so that there's a little more contrast with these tomatoes and the cheese. We'll see what happens!

    Paris Patisseries
  • I can't wait to see what kind of heirloom tomatoes we get from our CSA - I have been wanting to make tomato sauce for a while now. I suspect this would freeze well too - can't wait to try it! Heidi, please write a post about your home-brewed beer! I love your recipes, but you do a lot of other interesting things that we all like to hear about. On that note, let's have an update on your cookbook, please! Maybe a sneak-peek recipe, or some recipe titles to look forward to?

  • I have kale and I have goat cheese - a little of this sauce and I will be in heaven. In heaven, that is, minus the Ryesundeschein. Carolina

    The Muse of The Day
  • I am very curious about the taste as well. I just associate tomatoes with red, especially the sauce type tomatoes. Also very curious about the beer, I have always wanted to give it a try but I have moved too often to be able to set up the whole thing. I have heard of several succesfull attempts though, and I have even tasted a couple: not bad! Good luck with yours.

  • I can't take it. With gnocchi? WTF?! I'm so hungry!

    the french
  • Ohhh in Spain haven't got golden tomatoes. I like this sauce!!!

  • I grew yellow tomatoes last year and loved them. This is a beautiful sauce, and you are so right. Changing one thing, like the color of the tomatoes, does make you look at that dish with new eyes.

    Kimi @ The Nourishing Gourmet
  • Absolutely gorgeous pictures. Love them. I constantly read about this removing of tomato seeds - what is the reason for this step? Is it really about removing the juice, so the sauce will be more concentrated? HS: It's really more of aesthetic thing than anything else for me with this sauce. And with raw tomatoes, I like to get rid of the gelatinous goop that surrounds the seeds. It's a textural thing for me there. Some people find the seeds a bit bitter.

    Cara Mae
  • The tomato sauce looks lovely. My "Mr. Stripey" heirlooms are just beginning to ripen, so I'll keep this recipe in mind. And, as the wife of an avid homebrewer, I am L-ing OL @ "Ryesundschein". That's one I haven't heard of yet! HS: Pretty funny, right?

  • That is a beautiful color. Reminds me of one of my favorite comfort Indian dishes, peeli dal. Yum.

    Satpreet Kahlon
  • What fun it must have been to drink beer from the vault, and to compare and contrast each. This recipe reminds me of the foods and ingredients in Italy, high-quality and simple. This looks like a neat way to keep guests guessing what they are eating.

    Christine @ Fresh Local and Best
  • Ditto on the yellow heirlooms. Do you know the variety? I'd like to try to grow some out here in Colorado. I love the color contrast of heirloom tomatoes - they feed the eyes.

    Andrea @ Fork Fingers Chopsticks
  • Gorgeous color! I've never seen yellow tomatoes in this shape -- they look like yellow San Marzanos! Is the taste similar?

    Coco @ Opera Girl Cooks
  • Will be trying this sauce! Let us know how your beer turns out!:)

  • Have you ever tried this with citrusy green Zebras? They are my new favorite. Made some lovely oven-dried tomatoes with them, romas and other small heirlooms this week. So good!

  • Oh, my. Was just reading over River Cafe's ricotta gnocchi recipe last night, thinking it was time for another batch. This pretty much seals the deal.

  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients