About this recipe
You can make this sauce with red tomatoes if yellow aren’t available. However, the yellow tomatoes make this sauce shine like summer sun.
Yields about 1 quart sauce
7 yellow tomatoes, peeled (see instructions below)
1 large onion, small dice
3 tablespoons chopped garlic
Salt, pepper, crushed red pepper flakes
2 cups white wine
2 cups cream
Fresh basil, chopped
To peel tomatoes: Core tomato, score bottom, and drop in boiling water for 20 seconds. Remove and slip off skin. Crush or cut tomatoes small, depending on their ripeness.
Saute onion and garlic in olive oil. Season with salt, pepper and red pepper flakes, to taste. Add 2 cups wine and cook until reduced by half, then add cut tomatoes (drain excess liquid, if any). Cook over medium heat for about 20 minutes, add cream, adjust seasonings, then add fresh basil. Depending on how chunky you like your sauce, you can hit it with an immersion blender to make it a bit smoother.
Serve over hot pasta. Angelo advises adding cooked, drained hot pasta directly to the sauce and mix well to coat pasta evenly. Top with more chopped basil and grated cheese.