Yellow Tomato Sauce
Author: Kitchens
  • 1 large onion; diced
  • 5 cloves garlic; minced
  • 1/2 Cup fruity olive oil
  • 6 pounds yellow tomatoes; peeled, seeded and cut into chunks (may use red tomatoes)
  • 1/2 Cup tomato paste
  • 2 small canned chipotle chiles; chopped
  • 2 epazote leaves, (a pungent Mexican herb available in Latin markets)
  • 1/2 bunch cilantro; chopped
  1. In a stainless steel saucepan, saute the onion in olive oil until soft. Add garlic and saute briefly. Add tomatoes, tomato paste, chiles and [url href="">Epazote[/url]. Simmer 15 minutes. Add chopped cilantro and season to taste with salt and pepper. Puree, if desired, for a smoother texture. Makes approximately 2 quarts (about 8 servings). Sauce may be refrigerated up to two weeks or frozen for up to six months. NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles.
Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat; (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0 milligrams cholesterol; 19.1 milligrams sodium.
Recipe by Recipes at