Simple Roasted Yellow Tomato Sauce

This simple roasted yellow tomato sauce comes together in no time and tastes sweet and bright, truly like summer in a sauce. Use it in all of your favorite recipes calling for tomato sauce, or freeze it for a future day.

Last October, at the tail end of tomato season, when the sungolds were still arriving in droves at our little co-op, I made this sauce on repeat. It calls for minimal prep, a handful of ingredients, and a quick roast at high heat, but produces a sauce that tastes like so much more: sweet and bright and fresh all at once. Truly, summer in a sauce.

If you’ve made these roasted broccoli steaks , you know this sauce. In that recipe it’s referred to as “tomato butter,” and it calls for cherry tomatoes. I love this sauce so much for its low-effort and high-reward, I included it in Pizza Night , and when I am pressed for time, it’s the one I make most often.

Here, I’ve doubled the amount of tomatoes and, as noted, used yellow tomatoes, which produce a beautifully golden-hued sauce. At the height of sungold season, this sauce is exceptional, but it tastes nearly as delicious with off-peak tomatoes, too, so don’t be afraid to use what you can find.

I love tossing this sauce with pasta (see below) and shaving lots of parmesan over the top, and I love it as a pizza sauce, too. But use it, of course, in any of your favorite recipes calling for tomato sauce .

PS: Fresh Tomato-Basil Sauce

Homemade Yellow Tomato Sauce, Step by Step

First, find some small yellow or orange tomatoes. As noted, I love using sungolds.

You’ll also need 1 onion, olive oil, salt, butter, and water.

Place the tomatoes and onions in a 9×13-inch pan and drizzle with olive oil and salt.

Toss to combine, then transfer to the oven and roast…

… until the tomatoes begin to collapse and blister slightly, about 30 minutes.

Transfer the tomatoes and onions to a food processor or blender along with some water:

Purée until smooth:

Add some butter:

Then purée again. Taste and adjust with salt to taste. Thin with more water if necessary.

Transfer to a storage jar or use immediately…

… on pasta (with some of the reserved pasta-cooking water):

… and pizza , of course:

Store the sauce in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Description

Adapted from the tomato “butter” recipe in this roasted broccoli steak recipe.

Notes:

• Tomatoes: You can use red cherry tomatoes in this recipe, and the sauce will taste delicious, but it won’t be yellow 🙂

• Salt: I always use Diamond Crystal kosher salt. Use half as much if you are using Morton or fine sea salt

• Butter: I always use salted, but unsalted is fine

• 1.5 pounds sun gold or other small yellow or orange tomato, see notes above

• 1 yellow or white onion, peeled and chopped to yield about 2 heaping cups ( 12 ounces )

• 2 tablespoons extra-virgin olive oil

• 1.5 teaspoons kosher salt, see notes above

• 1/2 cup water

• 3 tablespoons butter, see notes above

• flaky sea salt to taste

1. Heat the oven to 475ºF.
2. In a 9×13-inch pan, toss the tomatoes and onion with the olive oil and salt.
3. Transfer the pan to the oven and roast for 25-30 minutes. The tomatoes should be beginning to collapse and starting to lightly blister in spots.
4. Remove the pan from the oven and transfer the roasted tomatoes and onions along with the water to a food processor or high-speed blender. (If using a blender be sure to let the mixture cool briefly before puréeing, or be sure to start puréeing on low, with the small opening at the top removed and covered lightly with a tea towel to allow the hot air to escape.) Purée until smooth.
5. Add the butter and purée again until smooth. Taste. Adjust with salt to taste. Add water by the tablespoon to thin. The sauce should be pourable.
6. Store in the fridge for up to 2 weeks or freeze for up to 3 months.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Sauce
• Method: oven
• Cuisine: American, Italian

This simple roasted yellow tomato sauce comes together in no time and tastes sweet and bright, truly like summer in a sauce. Use it in all of your favorite recipes calling for tomato sauce, or freeze it for a future day.

Last October, at the tail end of tomato season, when the sungolds were still arriving in droves at our little co-op, I made this sauce on repeat. It calls for minimal prep, a handful of ingredients, and a quick roast at high heat, but produces a sauce that tastes like so much more: sweet and bright and fresh all at once. Truly, summer in a sauce.

If you’ve made these roasted broccoli steaks , you know this sauce. In that recipe it’s referred to as “tomato butter,” and it calls for cherry tomatoes. I love this sauce so much for its low-effort and high-reward, I included it in Pizza Night , and when I am pressed for time, it’s the one I make most often.

Here, I’ve doubled the amount of tomatoes and, as noted, used yellow tomatoes, which produce a beautifully golden-hued sauce. At the height of sungold season, this sauce is exceptional, but it tastes nearly as delicious with off-peak tomatoes, too, so don’t be afraid to use what you can find.

I love tossing this sauce with pasta (see below) and shaving lots of parmesan over the top, and I love it as a pizza sauce, too. But use it, of course, in any of your favorite recipes calling for tomato sauce .

PS: Fresh Tomato-Basil Sauce

Homemade Yellow Tomato Sauce, Step by Step

First, find some small yellow or orange tomatoes. As noted, I love using sungolds.

You’ll also need 1 onion, olive oil, salt, butter, and water.

Place the tomatoes and onions in a 9×13-inch pan and drizzle with olive oil and salt.

Toss to combine, then transfer to the oven and roast…

… until the tomatoes begin to collapse and blister slightly, about 30 minutes.

Transfer the tomatoes and onions to a food processor or blender along with some water:

Purée until smooth:

Add some butter:

Then purée again. Taste and adjust with salt to taste. Thin with more water if necessary.

Transfer to a storage jar or use immediately…

… on pasta (with some of the reserved pasta-cooking water):

… and pizza , of course:

Store the sauce in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Description

Adapted from the tomato “butter” recipe in this roasted broccoli steak recipe.

Notes:

• Tomatoes: You can use red cherry tomatoes in this recipe, and the sauce will taste delicious, but it won’t be yellow 🙂

• Salt: I always use Diamond Crystal kosher salt. Use half as much if you are using Morton or fine sea salt

• Butter: I always use salted, but unsalted is fine

• 1.5 pounds sun gold or other small yellow or orange tomato, see notes above

• 1 yellow or white onion, peeled and chopped to yield about 2 heaping cups ( 12 ounces )

• 2 tablespoons extra-virgin olive oil

• 1.5 teaspoons kosher salt, see notes above

• 1/2 cup water

• 3 tablespoons butter, see notes above

• flaky sea salt to taste

1. Heat the oven to 475ºF.
2. In a 9×13-inch pan, toss the tomatoes and onion with the olive oil and salt.
3. Transfer the pan to the oven and roast for 25-30 minutes. The tomatoes should be beginning to collapse and starting to lightly blister in spots.
4. Remove the pan from the oven and transfer the roasted tomatoes and onions along with the water to a food processor or high-speed blender. (If using a blender be sure to let the mixture cool briefly before puréeing, or be sure to start puréeing on low, with the small opening at the top removed and covered lightly with a tea towel to allow the hot air to escape.) Purée until smooth.
5. Add the butter and purée again until smooth. Taste. Adjust with salt to taste. Add water by the tablespoon to thin. The sauce should be pourable.
6. Store in the fridge for up to 2 weeks or freeze for up to 3 months.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Sauce
• Method: Oven
• Cuisine: American, Italian

Description

Adapted from the tomato “butter” recipe in this roasted broccoli steak recipe.

Notes:

• Tomatoes: You can use red cherry tomatoes in this recipe, and the sauce will taste delicious, but it won’t be yellow 🙂

• Salt: I always use Diamond Crystal kosher salt. Use half as much if you are using Morton or fine sea salt

• Butter: I always use salted, but unsalted is fine

• 1.5 pounds sun gold or other small yellow or orange tomato, see notes above

• 1 yellow or white onion, peeled and chopped to yield about 2 heaping cups ( 12 ounces )

• 2 tablespoons extra-virgin olive oil

• 1.5 teaspoons kosher salt, see notes above

• 1/2 cup water

• 3 tablespoons butter, see notes above

• flaky sea salt to taste

1. Heat the oven to 475ºF.
2. In a 9×13-inch pan, toss the tomatoes and onion with the olive oil and salt.
3. Transfer the pan to the oven and roast for 25-30 minutes. The tomatoes should be beginning to collapse and starting to lightly blister in spots.
4. Remove the pan from the oven and transfer the roasted tomatoes and onions along with the water to a food processor or high-speed blender. (If using a blender be sure to let the mixture cool briefly before puréeing, or be sure to start puréeing on low, with the small opening at the top removed and covered lightly with a tea towel to allow the hot air to escape.) Purée until smooth.
5. Add the butter and purée again until smooth. Taste. Adjust with salt to taste. Add water by the tablespoon to thin. The sauce should be pourable.
6. Store in the fridge for up to 2 weeks or freeze for up to 3 months.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Sauce
• Method: Oven
• Cuisine: American, Italian

Find it online : https://alexandracooks.com/2024/07/13/simple-roasted-yellow-tomato-sauce/

Quick to assemble and completely irresistible, this crispy miso lime tofu will forever change your relationship with tofu!

A couple of weeks ago, I returned home to find Caroline Chambers’ new book, What to Cook When You Don’t Feel Like Cooking , at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn’t really feel like cooking.

As I flipped through, I noticed the chapter organization — “15-ish Minutes,” “30 Minutes,” 45 Minutes,” etc. — and immediately felt inspired. Surely I could handle something in the 15-ish Minutes chapter , I told myself. Having eaten nearly every meal out for the past week, I was craving something fresh and healthy, and so I went with the Crispy Miso Lime Tofu, most of the ingredients for which I had on hand, and which looked and sounded so good.

Friends! I have never made tofu like this before, and I was astonished not only by how incredibly tasty it was but also by the process, which felt all wrong. Rather than press the tofu, you squeeze out the liquid with your hands; rather than neatly cube the tofu, you crumble it; and at the end, when your tofu is completely crisp and brown, you douse it with a miso-lime dressing, which it drinks up, taking on all the sweet-and-savory flavors.

The crumbles honestly tasted like meat — I could have eaten them straight from the skillet without any further adornments — but I pushed on, spooning them into lettuce cups and garnishing them with herbs and sesame seeds. We gobbled them right up.

I have made this recipe a number of times in the past few weeks, and every time I make it I wonder how the recipe could be adapted to other dressings and seasonings — could it be made into faux taco meat? — or how I could use the crumbles in other applications, perhaps spooned over this favorite brown rice with broiled broccoli by its side.

I will of course keep you posted.

PS: Warm Tofu with Spicy Garlic Sauce

Miso-Lime Tofu Crumbles, Step by Step

First, gather your ingredients. For the sauce you’ll need: fresh lime juice, soy sauce, rice vinegar, miso, honey, crushed red pepper flakes, ground ginger, and garlic powder. (I love Burlap and Barrel purple stripe garlic powder , which I buy by the 24-oz container .)

Measure everything out.

Then transfer to a bowl or a liquid measure and…

… whisk until smooth. (This sauce is so tasty!)

You’ll also need extra-firm tofu, Boston or butter lettuce, and some garnishes such as sesame seeds and scallions. I also like using fresh mint here.

You do not have to press the tofu, but if time permits, do so — the tofu browns up a little bit easier.

Crumble the tofu into pieces:

Then heat a skillet over high heat, add some oil, and then the tofu. Let cook undisturbed for 3 minutes…

… then stir. Repeat this process — letting the tofu sit; then stirring — 3 to 4 times total until the tofu is nearly all brown.

Add the sauce and cook while stirring constantly until the tofu has absorbed nearly all of it.

You will want to stop here with a spoon and eat every last crumble, but do try to push on…

… and spoon them into lettuce leaves. Garnish as you wish, then squeeze some lime over the top and…

… serve.

I could eat this whole platter myself!

Description

From Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking

Note:

• Tofu: I have written the recipe as Caroline included it in her book, but having made this several times now, I find that the tofu browns up a little easier if you press it ahead of time. You absolutely do not have to press it ahead of time, so don’t let this deter you — again I have made it several times without pressing it — but if you have the time, press it: I like to wrap my block in a clean dish towel, set it on a cooling rack over a tray, and weigh it down with a 28-ounce can of tomatoes set in the container the tofu was packaged in.

• Honey : To make this vegan, replace the honey with maple syrup or brown sugar.

• 1 head butter lettuce

• 2 limes

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon white or yellow miso

• 1 tablespoon rice vinegar

• 2 tablespoons honey

• ½ teaspoon ground ginger

• ½ teaspoon garlic powder

• ¼ teaspoon red pepper flakes

• 1 (14- to 16-ounce) block extra firm tofu, pressed if time permits, see notes above

• 3 tablespoons neutral oil or extra-virgin olive oil

• Toppings (optional): sesame seeds, sliced scallions, fresh herbs (mint and cilantro are nice), chopped peanuts or cashews

1. Pull the leaves off the head of butter lettuce, then wash and dry them. Cut the limes in half. (Note: Depending on the size, you’ll need roughly 8 to 10 lettuce leaves.)
2. In a medium bowl or liquid measuring cup, stir together the juice of 1 lime (about 3 tablespoons), the soy sauce, 2 tablespoons water, the miso, vinegar, honey, ginger, garlic powder, and red pepper flakes. Smash the miso against the side of the cup to be sure it incorporates to make a smooth sauce.
3. Warm your largest skillet over medium-high heat. If you did not press your tofu ahead of time: Working over the sink, remove the tofu from the container, pour out any liquid, and reserve the container. Use your hands to break the tofu into a few pieces and squeeze out as much liquid as you possibly can. This won’t be pretty! It’ll break apart into little bits. That’s perfect, you’re doing it right. When you feel like you’ve squeezed all the liquid you can out of the tofu, place it back in the container it came in. If you did press your tofu ahead of time: Crumble the tofu into a medium bowl.
4. Add the oil to the super hot skillet. When it shimmers, add the squeezed, crumbled tofu in an even layer and let it sit, undisturbed, for 3 minutes. Give it a stir, then let it sit for 3 minutes more. It should start to look crispy and golden brown at this point. Keep going with this stir-and sit pattern once or twice more, adding more oil to the pan as needed, until the tofu is crispy all over (9 to 12 minutes total). Add the sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute. Turn off the heat.
5. To serve, fill the lettuce leaves with the crispy tofu and any of the suggested toppings. Squeeze the juice from the remaining lime over top just before eating.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: stovetop
• Cuisine: American