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Author Notes: I first starting making this with cans of Sun Roma yellow tomatoes, but since these have seemingly disappeared I now grow and roast my own yellow plum tomatoes. The Addition of the rosemary, leek, and asparagus came from the garden on a whim, and this instantly became a family favorite. —Smufty
Slow-roasted yellow tomato sauce
- 6-10 pounds Yellow tomatoes (preferably yellow roma, but any type will do)
- Olive oil
- Sea salt
- Cut tomatoes in half. Coat generously with olive oil. Place in shallow roasting pan with or without parchment paper on bottom. Sprinkle with sea salt. Roast at 300 degrees for 5 hours. When cooled, chop coarse and save with all liquid. Recipe will use 5 cups. Jar or freeze extra.
Yellow tomato puttanesca sauce with rosemary, leek and asparagus
- 1 Leek - white part very thinly sliced
- 1/4 cup Garlic cut in chunks
- 1 tablespoon Fresh Rosemary - sprig removed and chopped
- 1 cup Thin green asparagus - cut in 1 inch pieces
- Olive oil - splash in saute pan
- 5 cups Roasted yellow tomato sauce
- 1/4 cup Capers-drained
- 1/3 cup Pitted Kalamata olives - cut in halves or quarters
- Anchovy paste
- Salt - to taste
- Black pepper - to taste
- Heat pan over moderate high heat. Splash in olive oil and add garlic, leek and rosemary. Stir for 1 minute and then add asparagus. Continue to saute for 2-3 minutes depending on thickness of the asparagus. Add tomato sauce, capers and olives. Add anchovy paste to taste - usually 4-6 inches. Reduce to simmer while pasta is prepared. I prefer spiraled pasta. Salt and pepper to taste before topping the pasta.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
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