Yellow Tomato Sauce

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The sauce turned out beautifully, however the vinegar called for is over powering. Next time I will use lemonjuice.

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As this was my first experience with yellow tomatoes, I was anticipating a bit more vibrantly-hued dish, as I saw on the show. The flavor was wonderful, noting many different layers from the sweet from the tomatoes and sugar, to savory from the herb, to spicy from the red pepper. And remembering that so many television chefs say that you also eat with your eyes, I was disappointed in MY creation. It was almost grey. Maybe the meat of the tomato was not vibrant enough, maybe the herbs turned it a greyish color. I got good reviews on the dish, but just wish it looked better.

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All I can say is that this recipe is table banging good. For me, that's the highest of compliments! I followed the recipe exactly and simply loved it. My husband too. This is not as dense as a traditional red sauce and is slightly sweeter - both being characteristics that I find more appealing than the norm. I highly, highly recommend this recipe. Thanks Alex! I look forward to trying more of your recipes. Good luck with the new show.

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This sauce is a tribute to fresh yellow tomatoes. It's healthy and full of flavor. Definitely a keeper and a way to impress family and guests. This is one great cooking show, I look forward to each episode

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I saw this recipe being made this morning on TV and thought it'd be a perfect use for the yellow (and red tomatoes that had recently been given to me by my neighbor.

From finish to end this took me just under 2 hours, so I don't know what they're talking about with the 10 min prep time (yeah maybe if you have sous chefs preparing everything for you.

I think the point of adding the rice vinegar was to add a little acidity to the naturally low-acid yellow tomatoes, but I thought it was a bit much - maybe because I also used red tomatoes as well. I would either omit it completely or just put in 1/4 cup, not 1/3.

All in all I probably would not make this again, even though I love Chef Guarnaschelli and normally love her recipes too. It took too long for a so-so end result. At least I now know the basics behind making my own tomato sauce though.