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
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Ingredients
- Slow-roasted yellow tomato sauce
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6-10 pounds
Yellow tomatoes (preferably yellow roma, but any type will do)
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Olive oil
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Sea salt
- Yellow tomato puttanesca sauce with rosemary, leek and asparagus
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1
Leek - white part very thinly sliced
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1/4 cup
Garlic cut in chunks
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1 tablespoon
Fresh Rosemary - sprig removed and chopped
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1 cup
Thin green asparagus - cut in 1 inch pieces
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Olive oil - splash in saute pan
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5 cups
Roasted yellow tomato sauce
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1/4 cup
Capers-drained
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1/3 cup
Pitted Kalamata olives - cut in halves or quarters
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Anchovy paste
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Salt - to taste
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Black pepper - to taste
Directions
- Slow-roasted yellow tomato sauce
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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
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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.
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