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Monday, September 21, 2015

The Yellow Sauce

This week's blog post is all about my adventures this week in canning some tomato sauce.  And yes, you read the title right - the tomato sauce was yellow.

So here's some pictures and details of what I did and how I ended up with yellow sauce.


After picking what was left of the tomatoes in my garden I brought them in and washed them thoroughly. Most of what I had were these pear shaped yellow cherry tomatoes - hence the yellow sauce that I ended with. 

After cleaning them I cut them all in half and scooped out the seeds and membranes.  The tomatoes went into a clear glass cake pan: 


(That's not all of them, the pan was loaded by the end). And the seeds went into a mesh strainer where I drained all the juice out. 


After draining the juice I poured it into the cake pan with the tomatoes. 

Next, I roughly chopped an onion and added it, peeled and tossed in about 15 whole cloves of garlic, poured in a good amount of olive oil and seasoned with salt, pepper, parsley, and an Italian seasoning blend. 

I then placed this all in the oven at 425 degrees and roasted it for 45 minutes. 

After it was done roasting I let it cool for about 10-15 minutes. 

From there into the blender the vegetables went with about a table spoon of tomato paste and about 1/2 a cup of the broth from the roasting pan. 

And out came this beautiful and very tasty sauce:


I think I'm going to go to Luigi's (this merits its own post entirely) and buy their rainbow striped lasagna noodles.  Yellow sauce deserves its own colorful pasta