Yellow Tomato Sauce
This easy yellow tomato sauce is a classic Italian marinara sauce made with fresh yellow tomatoes, garlic, and herbs. It’s ready in 40 minutes and can be frozen for later!
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Meal Prep
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people (½ cup servings)
Calories: 168kcal
- 2 pounds fresh yellow slicing tomatoes
- ¾ cup water
- ¼ cup olive oil
- 7 garlic cloves, diced
- 1 teaspoon sea salt, plus more to taste
- ¼ teaspoon red chili flakes
- 1 sprig fresh basil, still on stem Or sub ¼ tsp dried oregano, plus more to taste
- 1 ounce wine vinegar (white, red, or sherry), optional
Yields: ~2 cups marinara sauce.
Pan Size: Some readers have reported that their 12″ pans were too small for the volume of sauce. You may find a heavy Dutch oven works best for you, although I’ve always had success with my 12″ carbon steel pan.
Smoother Sauce:
If you want an extra-smooth marinara, you have two options.
1. Peel the tomatoes first. Use a knife to mark an X on each tomato, and then blanch them in boiling water until the tomato peel loosens (~15-30 seconds). Peel, and then proceed with the recipe. Crush tomatoes with your hands instead of dicing.
2. Blend the sauce. After cooking, add the sauce to a blender or use an immersion blender to blend the peels into the sauce.
Varieties of tomatoes:
This recipe was written for yellow slicing tomatoes, but there are a wide variety of different yellow tomatoes. The ones I used were moderately juicy. If yours are exceptionally juicy, you may want to omit the added water (or add less water), depending on how juicy the tomatoes are.
If swapping red tomatoes, you can omit the vinegar, as these tomatoes are generally more acidic.
Calories: 168kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 599mg | Potassium: 559mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1926IU | Vitamin C: 33mg | Calcium: 32mg | Iron: 1mg