Sarasota's Yellow Tomato Sauce

Step 1: Base ... Add the oil to a saute pan and bring to medium heat. Then, add the garlic, onion, leek, a pinch of both salt and pepper; and red pepper flakes to the pan; cook 3-4 minutes, stirring often - you don't want the garlic to burn. Next, add in the white wine to deglaze the pan - cook just another minute.

Step 2: Tomatoes ... Yellow tomatoes are very sweet and tender, and the skin is very thin. I do NOT peel or deseed; but, if you want too, go ahead. Now, I use a mix of yellow pears; which are about the size of a cherry tomato, but in the shape of a pear - and a yellow heirloom tomato (which is average sized). Then, add in your tomatoes, rough chopped, along with the thyme sprigs, dried oregano (start with 1/2 teaspoon), 2 tablespoons basil, and another pinch of both salt and pepper. Simmer on medium low heat letting the tomatoes break down (stir often). It will take a good 20-30 minutes.

Step 3: Remove from the heat and puree with an immersion blender (you can also use a stand blender). Puree until you get your desired consistency - I like it pretty smooth. Return to the heat and season with any additional (salt, pepper, and oregano) if necessary. Also, add another tablespoon or two of basil if you are serving it right away, and a splash of the white wine vinegar. If you are freezing the sauce; I wait to add the extra basil until next time I use the sauce.

Step 4: Finish and Serve ... Cook just another 1-2 minutes to infuse all the flavors and it's ready to serve. I like to make a big batch and freeze. As I mentioned, this is a very delicate light sauce; it is best tossed with a smaller/delicate pasta. I like to add - either, ricotta, goat cheese, feta; and, maybe some fresh spring vegetables. ENJOY! You can really use it like any tomato sauce; but remember, it is much lighter sauce, so a heavy meat sauce does not necessarily work.