As has been well documented on this blog, I have a very generous, very large yellow pear tomato plant taking over my garden. (Never fear, however – we’ve been busy this week carving our two new garden plots.) The tomato plant has kicked into over drive this past week and I’ve been having trouble keeping up with its productivity. We’ve been eating tomato carpaccio just about every day and tossing tomatoes in every salad, but I had to find new ways of using the things. The first recipe listed below was inspired by a recipe that I have been wanting to try for some time now: the Golden Gazpacho on Freshtopia. I had to adapt it somewhat to accommodate my available ingredients (I did not have a lemon cucumber and the store in town only had sun dried tomatoes packed in oil, which I avoid in favor of the ones that come in packages and need to be re-hydrated in hot water) and to adjust it to my taste, and it turned out really very good. I would still like to try the recipe as posted on Freshtopia because I think the sundried tomatoes would really make the gazpacho something special. The second recipe listed below- yellow tomato sauce – was one I made up on the spot the other night when Dan requested pasta for dinner. The sauce was delicious, and I served it with steamed vegetables.
Tomorrow we are off for a week of rest, relaxation, and adventuring on Kauai. There are some leftovers in the fridge that you can nibble on while we’re away 🙂 I look forward to catching up with everyone when we get back! Have a wonderful week!
1 cucumber, peeled
1 clove garlic
½ an avocado
1 tbsp olive oil
1 tbsp tomato paste
1 tbsp lime juice
1 tsp agave
4 large basil leaves
Hot sauce, salt & pepper to taste
Balsamic vinegar, chopped yellow tomatoes, chopped avocado, and basil leaves to garnish
Mix all ingredients tomatoes through basil in a food processor until your desired consistency is reached. Taste and season with hot sauce, salt, and pepper. Top serve, garnish with sliced tomatoes, avocado, and basil leaves drizzled with balsamic vinegar.
Yellow Tomato Sauce
2 cloves garlic, minced
5 cups yellow pear tomatoes
¼ cup chopped basil
Salt and pepper to taste
1. Heat the olive oil in a saucepan over medium heat. Saute the garlic for about 30 seconds. Add the tomatoes and sauté for 5 minutes.
2. Use a potato masher to break up the tomatoes a bit. Add salt and pepper. Cook the sauce over medium heat for 25-30 minutes, stirring e3very so often, until all of the tomatoes have broken down and the sauce a cooked down and thickened (it won’t thicken too much, but it will transition from watery to saucy consistency).
3. Pour over the pasta of your choice, add vegetables, and enjoy!