Yellow Tomato Sauce Recipe
Yellow Tomato Sauce Recipe is a smooth, vibrant sauce made with fresh yellow tomatoes, butter, olive oil, garlic, and thyme. Gently simmered to enhance its natural sweetness, it offers a mellow alternative to red sauce. Perfect for pasta, seafood, or vegetables, this recipe is simple, flavorful, and easy to make.
Equipment
- Medium saucepan or skillet
- Wooden spoon
- Knife and cutting board
- Blender or immersion blender (optional for smooth texture)
- Peeler (for tomatoes, if not blanching)
- Fine mesh sieve (optional, for extra smooth finish)
Ingredients
- 3 tablespoons butter
- 2 pounds about 900g yellow or golden tomatoes, peeled and seeded
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon salt adjust to taste
- 1 teaspoon fresh lemon thyme or regular thyme
- ½ cup water
- Flaky sea salt to taste
Instructions
Prep the Tomatoes:
- Start by peeling the yellow tomatoes. You can blanch them in boiling water for 30 seconds, then transfer to ice water to easily slip off the skins. Cut them in half and scoop out the seeds. Chop roughly.
Sauté the Aromatics:
- In a medium saucepan, heat the olive oil and butter over medium heat. Add the finely chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until the onions become soft and translucent. Add the minced garlic and cook for another 1–2 minutes, being careful not to let it brown.
Add Tomatoes and Seasoning:
- Stir in the chopped yellow tomatoes, salt, and lemon thyme. Mix well and let everything cook down for about 5 minutes so the flavors start to blend.
Simmer Slowly:
- Pour in ½ cup of water. Reduce the heat to low and let the sauce simmer uncovered for 25 minutes, stirring occasionally. The tomatoes should break down and the mixture should start to thicken slightly.
Blend (Optional):
- For a smoother sauce, use an immersion blender directly in the pot or transfer to a blender. If you prefer a chunkier texture, you can skip this step or just mash gently with the back of a spoon.
Final Touches:
- Taste the sauce and adjust the salt if needed. For a bright finish, sprinkle with flaky sea salt just before serving or using. The sauce can be used immediately or cooled and stored in the fridge for up to 5 days.
Notes
This yellow tomato sauce recipe has a gentle sweetness and lower acidity compared to red tomato sauces, making it perfect for pairing with seafood, chicken, pasta, or even as a base for pizza.
If your tomatoes are very juicy, you can cook uncovered a bit longer to reduce and thicken the sauce further. For an extra twist, try adding a splash of white wine or a pinch of crushed red pepper.