Yellow Tomato Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used Red Tomatoes, White Wine Vinegar, and Herbes de Provence as substitutes. It was awesome!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a make ahead sauce - but worth it! I put the sauce in a deep bowl and used my stick blender to save time. Had I made a double batch and had a deep sided saucepan, I could have blended it in the pan. I took long than expected, but dinner was on the table 1 hour later and it was wonderful! My husband and step-son liked it enough to ask me to make it next week!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe! My husband enjoyed really enjoyed it as well. I thought it was easy to prepare. I changed a couple of things, though...I did not add the water...didn't need it, I added extra grated Parmesan to the sauce at the end. I would probably add just a bit less of the rice vinegar next time, but it was wonderful and a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It pains me to write this, as I love Alex and her new show, and I was really looking forward to making this recipe with the abundance of yellow tomatoes I had on hand. I tried to follow the recipe exactly, following the proportions and ingredients precisely (and using only yellow tomatoes, but it turned out to be a disaster from start to finish. In the first stage of the sauce, it was EXTREMELY salty and peppery and also quite runny. I plugged on, figuring it would improve with the vinegar and oil blended in at the end of the recipe. Sadly, that made it even worse; it became unbearably vinegary and was still somewhat runny. I'm astounded that anyone got a good result from this recipe; I have no idea what I could have done wrong. The rice vinegar was SO STRONG you could smell it a few feet away from the pan! I had used up all my tomatoes at that point, so there was nothing I could do but throw it away. Out of all the recipes I've made from the Food Network, this was the first one I couldn't even salvage. Quite a disappointment.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read the reviews before making this, and since I had to substitute red tomatoes, I halved the amount of vinegar. I also used slightly less oil because I was listening for a certain sound my food processor would make when the sauce came together the right way, and I think it could have used even less. I also found it a little on the salty side, perhaps adding a tablespoon of salt after already properly seasoning the garlic and shallots is a little much. It starts out looking to thin but if you stir it in with the pasta (preferably something with lines to soak it up, I used corkscrews, I found it to be the perfect consistency.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We really enjoyed this sauce - my 9 yr old and I made this together. It did take a little longer but well worth the wait. We will be adding this to our recipe box for when the yellow tomatoes are available. Thank you Chef Alex.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fabulous recipe. I even made a mistake and added all the oil in the beginning of cooking, so I omitted adding it at the end, and it was still fab. Reminds me of an easier and more hip Penne in Vodka Cream sauce!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched this being made on The Cooking Loft and had to try it so I made the sauce and served it at a dinner party. Wow, what a hit. Everyone went on and on about how great it was. I followed the recipe exactly except for one thing......at the end, I only used about 1/2 cup of water. I guess my tomatoes had more liquid than normal because using the 1/2 cup gave the sauce the perfect consistency. I highly recommend this recipe!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used yellow tomatoes that I had frozen whole from my garden and was going to try one of my own concoctions to use them when I ran across this recipe. I used a food mill to get the "meat" and "jelly" from the tomatoes since they get mushy when they thaw. It was great! I wish I could buy yellow tomatoes all of the time from my grocery store!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it wasnt horrible, i was able to eat it, but the sauce tasted like salad dressing as opposed to pasta sauce. if you decide to give it a try, i would suggest that you add the vinegar to taste instead of the amount given in the recipe.