Yellow Tomato Sauce (Alexandra Guarnaschelli) Recipe

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Yellow Tomato Sauce (Alexandra Guarnaschelli)
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  1. Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
  2. In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
  3. Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and jelly from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh.
  4. Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning.
  5. In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until al dente , chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
  6. Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
  7. Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 905.78 Kcal (3792 kJ)
Calories from fat 422.19 Kcal
% Daily Value*
Total Fat 46.91g 72%
Sodium 26.11mg 1%
Potassium 864.54mg 18%
Total Carbs 114.85g 38%
Sugars 10.25g 41%
Dietary Fiber 17.99g 72%
Protein 12.84g 26%
Vitamin C 11.6mg 19%
Iron 6.6mg 37%
Calcium 172.7mg 17%
Amount Per 100 g
Calories 271.8 Kcal (1138 kJ)
Calories from fat 126.69 Kcal
% Daily Value*
Total Fat 14.08g 72%
Sodium 7.84mg 1%
Potassium 259.43mg 18%
Total Carbs 34.46g 38%
Sugars 3.08g 41%
Dietary Fiber 5.4g 72%
Protein 3.85g 26%
Vitamin C 3.5mg 19%
Iron 2mg 37%
Calcium 51.8mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.2
  • 24

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • high fiber

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