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
