Yellow Tomato Sauce
Hey, why not make yellow tomato sauce?
I planted a mess of different tomatoes this year. Costolusto Fiorenze from Italy, Principe de Borghese, Brandywine, and Golden Tomatoes were the varieties I put in. In abundance I should add, about 36 plants in all. Fresh tomatoes just taste so good that I can’t resist overplanting.
They don’t go to waste though. This year I found a great recipe for salsa so I used some of the Costolusto for that. I dried some of the small plum shaped Borghese into little crispies that are concentrated and sweet. Soon I’ll oven roast some of them, freeze them on sheet trays and vacuum bag them for later use.
From the last picking of Costolusto I made tomato sauce and canned it reducing six quarts of juiced tomatoes down to three. Considering the jar of summer you’ll open up in January or February the labor is well worth it. When making sauce I spend about two to three hours total to yield three quarts or so. Much of the time is spent waiting for the sauce to reduce so I use that time to get the canning equipment ready.
The Golden Tomatoes started ripening all of a sudden so I had to think of something to do with them. Well I have never heard of yellow marinara but that doesn’t mean it can’t be done. The goldens are sweet with a great tomato taste, mild acidity, and meaty as well. Sounds like a good tomato for sauce to me.
I started by using my Kitchen Aid stand mixer with the strainer attachment to juice all the tomatoes. The basket of toms you see above was about eight pounds of tomatoes and yielded a little more than six quarts of juice. The juice went into an eight quart stainless steel pot and was put on medium-hight heat to start reducing the sauce.
I chopped up one large onion and minced six cloves of garlic, all harvested from the garden this year, then sautéed the onion until lightly translucent, adding in the minced garlic toward the end. In hindsight I won’t sauté these ingredients again as some of the flavors are transferred to the oil and I don’t want the oil in the final product. These went into the pot to cook along with the tomato juice and reduce down to the thickness I wanted, a little less than half by volume.
I had to leave for work so Joanne watched the pot. About half-way through the cooking she added some fresh basil, about eight or ten washed leaves. When I got home again I used the stick blender to whiz everything into a smooth sauce. Just before canning I added ten peeled, cored, and chopped yellow toms to the sauce, brought it back to a good simmer and started canning. Joanne suggested we add some chunkiness to the sauce…and I have to agree it made it better.
I canned them in pint jars (16 ounces) for convenience as this is just a little more that we would need for one meal.
So, how does the sauce taste? Well it’s so good and full of tomato flavor you could use it as soup. But as a sauce it is outstanding. Full tomato flavor, medium body, and sweet yet with balanced acidity. It’s a little odd to look at a sauce that’s not red but tastes like tomato though. Hey, we’ll get over it when we make some goat cheese ravioli this winter and relive a summer day.