Over the last couple of trips to the local Farmer's Market, I've been eyeing they array of tomatoes at the various tables. Yesterday, I decided to take the plunge and bought two pounds of the heirloom variety known as Yellow Brandywine. The farmer told me that they were slightly sweet and less acidic compared to the red varieties. Since Yellow Pear tomatoes are one of my all time favorites, I was pretty sure I would like these too. I was right.
When I got home, I jumped on-line to find out a bit more about heirloom tomatoes. I bet you didn't know that over 80% of the tomato varieties that were around in the 1940's are now extinct. Thankfully, a few wise tomato lovers started saving seeds, and now we get the juicy benefit of their forethought.
Using Giuliano Bugialli's summer tomato sauce as a starting point, I came up with this recipe. I hope you enjoy it.
Golden Tomato Sauce
2 lb. ripe yellow tomatoes, quartered
3 tb. extra virgin olive oil
1 medium red onion, chopped
3 garlic cloves, chopped
1/2 tsp. red pepper flakes (will give sauce a spicy kick)
salt and pepper to taste
In medium sauce pan, combine oil, onion, garlic, salt and pepper. Cook on medium heat, stirring occasionally until onion has browned. Watch that garlic doesn't burn.
Stir in tomatoes and reserved liquid. Cook, covered, for 30 minutes on medium heat. Using fork, remove tomato skins. Continue cooking for one hour.
Put sauce in food processor. Plus a few times, and make sauce as chunky or smooth as you desire. Sauce is ready to serve or be refrigerated. Although the sauce will keep in the refrigerator for a few days, my experience is that it's best to use it the next day.
Remember, if you are watching your carbs, use Dreamfields Pasta. You'll be able to enjoy a nice portion of pasta with this tasty sauce and not have to worry.
Whether it's heirloom tomatoes or something else, please take advantage of the wonderful and fresh produce that is at the markets right now. Be bold and try something new. I think it will make shopping and cooking a bit more fun. And, don't we all need a little more fun right about now?