Yellow Tomato Sauce

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I liked the potential of this recipe but using a third of a cup of vinegar for 5 tomatoes seemed like too much. I used less than half that amount and it was still overpowering. Hard to taste the tomatoes over the rice vinegar, in fact. Also, not sure why it called for an additional cup of water during the blending. My sauce was a very nice consistency without it, and adding 8 more oz of water would have turned it to a watery, vinegary soup. Hmmm... perhaps using double the tomatoes would work better. Not sure. But I disagree with the proportions.

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This is a great change of pace as far as tomatoe sauces go. I did have to use a different kind of yellow tomato, unfortunately yellow beefsteaks aren't readily available where I live. I used orange oxhearts. It worked great.

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I love this because the yellow tomatoes aren't so rough on my tummy. Had to steal them out of my sister's garden, however!

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My fiance is often bothered by the acidity level of red tomato sauce so I thought I'd try this one. If he were more mobile he'd have finished the entire batch by himself!

I made a few changes -- my heirloom tomatoes were small, so I used a few more, and I didn't add the oil or extra water in the blender because my tomatoes were extra juicy as-is. Having an idea of the volume the tomatoes are supposed to take up would have helped. Still, this recipe was a win.

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It was tomato preserving night at my house. I started with a rustic sauce of Black Plum and Purple Calabash tomatoes. I was oven drying Amish Paste tomatoes and making a classic red sauce from Coustralee, Cherokee Purple, and a few other heirloom varieties. While cooking, I had a salad with Aunt Ruby's German green tomato, mozzarella and basil. I used Alex's recipe for Orange Banana paste, Golden Sunray and Orange Oxheart tomatoes. This orange sauce was the last thing I made and even though I was overdosed on tomatoes.... golly gee... it was the best. I tasted it before I double checked the recipe...I had not added the vinegar and found I didn't need to...the orange heirloom tomatoes have lots of full, tomato flavor and didn't need it. Except for the olive oil and salt, everything was from my garden....that of course made me happy. Check out your farmer's market for some tasty heirloom varieties or grow your own. It is well worth the effort.

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Was very good yes i give it 4 star i just wish that you would be less mean in Chopped ghange you`re attitude be nice !

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I was excited to try an "Alex recipe" and was not disappointed by the results. A smooth sauce with the perfect amount of zip and heat. What a nice twist to the classic red tomato sauce.

The hardest part of the recipe was finding yellow tomatoes in my local area (San Diego. I waited until the farmer's market was open and found some beautiful yellow heirlooms, which worked well.

Thanks for a great recipe!

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This was an excellent sauce although I think it will be even better when I can get home grown yellow tomatoes. We will definitely have this recipe again.

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This was a wonderfully rich yet light tomato sauce. Even my discerning 3 year old loved it. I want to address some of the complaints about the recipe. I noticed in the episode for this recipe, Alex did not squeeze out the seeds and some of the juice from the tomatoes, but the recipe directs you to. Perhaps this is why some have issues with the salad dressing-like consistency. Also, I cooked the mixture a full 15-16 minutes before I blended it, though the recipe suggests 10 minutes. This resulted in a very thick paste after blending so that when I added the rice wine vinegar and the olive oil, I had a perfect sauce!

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This recipe was outstanding. With an Italian background I am always looking for new recipes to serve my friends. This dish was better than any dish I recently tried in Italy. I love the Cooking Loft and I love Alex. She is great. Keep the recipes coming.