Yellow Tomato Sauce

Hey, why not make yellow tomato sauce?

[captionpix imgsrc=”” captiontext=”Freshly Harvested Golden Tomatoes On The Way to Sauce “]


I planted a mess of different tomatoes this year. Costolusto Fiorenze from Italy, Principe de Borghese, Brandywine, and Golden Tomatoes were the varieties I put in. In abundance I should add, about 36 plants in all. Fresh tomatoes just taste so good that I can’t resist overplanting.

They don’t go to waste though. This year I found a great recipe for salsa so I used some of the Costolusto for that. I dried some of the small plum shaped Borghese into little crispies that are concentrated and sweet. Soon I’ll oven roast some of them, freeze them on sheet trays and vacuum bag them for later use.

From the last picking of Costolusto I made tomato sauce and canned it reducing six quarts of juiced tomatoes down to three. Considering the jar of summer you’ll open up in January or February the labor is well worth it. When making sauce I spend about two to three hours total to yield three quarts or so. Much of the time is spent waiting for the sauce to reduce so I use that time to get the canning equipment ready.

The Golden Tomatoes started ripening all of a sudden so I had to think of something to do with them. Well I have never heard of yellow marinara but that doesn’t mean it can’t be done. The goldens are sweet with a great tomato taste, mild acidity, and meaty as well. Sounds like a good tomato for sauce to me.

I started by using my Kitchen Aid stand mixer with the strainer attachment to juice all the tomatoes. The basket of toms you see above was about eight pounds of tomatoes and yielded a little more than six quarts of juice. The juice went into an eight quart stainless steel pot and was put on medium-hight heat to start reducing the sauce.

I chopped up one large onion and minced six cloves of garlic, all harvested from the garden this year, then sautéed the onion until lightly translucent, adding in the minced garlic toward the end. In hindsight I won’t sauté these ingredients again as some of the flavors are transferred to the oil and I don’t want the oil in the final product. These went into the pot to cook along with the tomato juice and reduce down to the thickness I wanted, a little less than half by volume.

I had to leave for work so Joanne watched the pot. About half-way through the cooking she added some fresh basil, about eight or ten washed leaves. When I got home again I used the stick blender to whiz everything into a smooth sauce. Just before canning I added ten peeled, cored, and chopped yellow toms to the sauce, brought it back to a good simmer and started canning. Joanne suggested we add some chunkiness to the sauce…and I have to agree it made it better.

[captionpix imgsrc=”” captiontext=”Final canned tomato sauce ready for spring memories.”]


I canned them in pint jars (16 ounces) for convenience as this is just a little more that we would need for one meal.

So, how does the sauce taste? Well it’s so good and full of tomato flavor you could use it as soup. But as a sauce it is outstanding. Full tomato flavor, medium body, and sweet yet with balanced acidity. It’s a little odd to look at a sauce that’s not red but tastes like tomato though. Hey, we’ll get over it when we make some goat cheese ravioli this winter and relive a summer day.








Yellow Tomato Sauce


  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 12 leaves basil, chiffonade
  • 8 pounds yellow tomatoes


  1. Bring water to a boil in a medium size sauce pan. Have a large bowl full of ice water ready to shock the tomatoes. On the bottom of the tomato make a X shape cut just through the skin, and place the tomatoes in boiling water tow or three at a time. Boil for 30 to 60 seconds or until you see the skin start to break away from the flesh of the tomato at the cross cut.
  2. Immediately put the tomatoes in the ice water to stop the cooking. When cool remove and peel the skins off.
  3. When all the tomatoes are skinned chop them pieces small enough to pass through a food mill.
  4. Place all of the juice into a large stock pot or rondeau and begin to boil off excess water. You will want to reduce the volume by half or until the consistency you desire. This will take about 2 hours or more at a moderate simmer.
  5. Halfway through the reducing add the garlic and onions. Just before the sauce is ready add the basil and puree with a stick blender or by batches in a food processor.
  6. Process in a boiling water bath for at least 30 minutes. It's not as long as it sounds and you can clean up while waiting.
  7. Note: When canning follow safe procedures for acidity. For tomatoes you should add one tablespoon of lemon juice to each sixteen ounces of sauce to raise the acidity.
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  • reply kirsten ,

    do you add the lemon juice straight to sauce cooking or to each jar? I am not sure how many tomatoes I put in I just filled a stockpot. :)

    • reply Dave ,

      Kirsten, I’m sorry to be getting back to you so late. I add it to the jar. While it’s in the boiling water canning process it will disperse. Hope that helps.

    • reply Roger Young ,

      Do you have pint jars of yellow tomatoes for sale by the case. THANK YOU ROGER Young.

      • reply Dave ,

        Roger, I’m sorry to say I don’t have any. We make it for our own use only. It’s easy to do though. Give it a try this year.

      • reply Jaime ,

        Sounds delicious. Thanks so much for the recipe! Do you think this would turn out okay with a mixture of tomatoes? I have yellow and some Roma. Combination?

        • reply Andrea ,

          This sounds amazing! I can’t wait to try it, thank you for sharing! But even more amazing are the custom lids you have for your jars. How did you do that? Thanks again! Andrea

          • reply Dave ,

            Andrea, the custom lids are just brown circle labels I picked up from an office supply store. This year the tomatoes aren’t doing well. Late blight is ravaging them. May not be any sauce this time around. – Dave

          • reply Shelly ,

            This looks good! I have been looking for a yellow tomato sauce recipe. I shall give it a try! Thank you for sharing!

            • reply Dave ,

              Thanks Shelly, I think you’ll like it!

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