Summer’s Last Hurrah: Raw Yellow Tomato Sauce

Today is the last day of summer (officially), and I am resisting it with all my might.  While I love the introduction of fall produce like apples and winter squash, I am a summer girl at heart and will dearly miss the warmth of summer, the abundance of fresh local produce, and just how vibrant my body feels through those sunny warm months.

I hesitated posting this recipe from LTEV today, thinking “who will want a fresh, raw tomato recipe at this time of year?“…

But, maybe you with me, kicking and screaming like a sullen toddler to let go of summer.  And, maybe you still have some beautiful mellow yellow tomatoes at your markets – or in your garden (wink, wink: Heather).  If so, this one’s for you!

For these photos, I used this spectacular new pasta that I picked up at one of our local shops, Antony & SonsKing Soba Organic Black Rice Noodles.  Let’s ignore the dang rice and arsenic issue for now, because aren’t these noodles funky-cool?  They do lose a little of their color through boiling, becoming more of a purplish-grey rather than stark black.  But, still unique and a fun switch-up!

In these photos I did add the sun-dried tomato option (see savvy subs note in the recipe).  It adds great texture and flavor.  Also note that this sauce converts beautifully into a fresh salsa – again, see my recipe notes below!

And, like most sauces, I can pretty much eat this off a spoon (or tortilla chips)! :)

Raw Yellow Tomato Sauce gluten-free, soy-free, oil-free option LINK to print/share

Recipe from Let Them Eat Vegan

This sauce is fresh and vibrant, and can be served tossed into your pasta of choice, or topped on a whole grain, or kept virtuous in its raw capacity to accompany raw noodles or toss into a raw salad. Yellow tomatoes are usually less acidic and a little sweeter than red, and as they are such a glorious color, make the ideal ingredient for this sauce. Plus, with the addition of extra garlic and some jalapeño peppers, this sauce quickly transforms into a salsa (see note)!

2 1/2 cups chopped yellow tomatoes (see note & directions)

1-2 medium/large cloves garlic, cut in half or quarters

1/2 cup green onions, sliced (green portion mostly)

2 tbsp extra-virgin olive oil (optional, omit for oil-free version)

3/4 – 1 tsp sea salt (see note)

Freshly ground black pepper to taste

1/4 cup flat-leaf parsley leaves (optional)

1/3 cup fresh basil leaves (tightly or loosely packed)

½ cup red bell pepper, diced (and reserved; see note for sun-dried tomato option)

In a bowl, gently squeeze the chopped tomatoes to remove most of their excess juice. It will help keep the sauce from being too thin and runny (remove as much as you can, but no need to fret or excessively squeeze to remove it all; some tomatoes are naturally juicier than others). Then transfer the tomatoes along with the remaining ingredients, starting with 3⁄4 teaspoon of salt, excluding the bell peppers and optional olive oil, to a food processor or blender, and pulse to partially break up the sauce. Add the peppers and pulse again, maintaining chunkier bits of peppers rather than pureeing. Add additional salt and pepper to taste . . . then serve as you wish, in pasta, on rice, drizzled on a wrap sandwich, and so on.  (By the way, Brazil Nut Parm pretty darn good to top it off!)  Serves 3-4.

Adult-Minded: To switch this into a salsa, add another clove of garlic (if you like), along with 1⁄2 to 1 jalapeño pepper, seeded and diced, and 1 tablespoon of freshly squeezed lime juice. Substitute cilantro for the parsley or basil, and you can add more green onions, if you like. When processing, keep much chunkier than you would for a sauce.

If This Apron Could Talk:

I like one average clove of garlic in this sauce. You can add more if you like, but keep in mind that too much garlic can overpower the other subtle flavors unless converting sauce to a salsa.

You may want less or more salt depending on how you use the sauce. If tossing with cooked pasta, you may need extra; however, if drizzling over rice or grains, it will taste stronger and so you may opt for less.

If serving this on cooked pasta, it helps to bring the sauce to room temperature (if previously refrigerated) just so you aren’t tossing a very cold sauce into the pasta. Also, you can gently warm it by transferring the sauce to a covered container and letting sit in a few inches of hot water until it is has become warmed through.

Ingredients 411: At our local farmers’ market in the summer, there is a stall with beautiful organic bell peppers, eggplant, and a variety of tomatoes. I tried a variety of yellow tomatoes one week, and it became a favorite. The Hugh’s Beefsteak variety in particular is amazing in this sauce (and all on its own!), and the Lemon Boy variety is also quite lovely.

Savvy Subs and Adds: If you keep dehydrated/sundried tomatoes on hand (regular red tomato variety), try substituting about 1⁄3 cup, chopped, for the red bell pepper.  It adds some umami flavor and ‘meatiness’ to the sauce.

How about you?  Having a hard time letting go of summer, or do you absolutely love fall?  Do you still have fresh tomatoes handy to make this sauce?

p.s. New Plant-Powered Kids Series post coming next week!  Subscribe for updates!  Thanks to Ricki Heller for including this recipe in her Wellness Weekend!

18 Responses to Summer’s Last Hurrah: Raw Yellow Tomato Sauce

  1. Mattheworbit says:

    They’re some freaky lookin noodles right there! Somehow, I think they look better purple. Haven’t tried this sauce – it’s on my list. Surely now, Spring, must be a good time for tomatoes? Though I do have something against the word at the moment…

    • Dreena says:

      Matt, somehow they tasted better purple, lol! Just a cool experience I think. You are coming into tomato season now… okay, jealous that I am bidding farewell to summer and you are welcoming it. *sigh* What was that about going to Australia and rebounding??? ;)

  2. katy sparrow says:

    Yes I totally am totally clinging to the last bits of warmth this season. I am in Rochester, NY and enjoyed a huge yellow heirloom tomato (not sure what variety–it ripened to a red color on top, and was delicious) last week from my farmers’ market. And now I know how to maximize the potential of my next finds! Thanks for being an awesome vegan recipe creator, you totally rock!

  3. Carol Carson says:

    I am happy to have discovered your site today and already see several recipes I’m dying to try. I’ve been eating vegan since January 2012, but was vegetarian for 40ish years before that. The movie Vegucated precipitated the switch. After seeing it, I couldn’t make my latte the following morning. I also avoid sugar because my joints feel much better that way but I do eat lots of fruit. Any suggestions for a good substitute for milk in lattes would be great. (I’ve tried coconut, almond, oat, rice and hemp milk. Brown rice and oat milk came the closest to acceptable, but I continue to be on the lookout for something better.

    I’m going to add your blog to my favourites list. Thanks for all the research and thought that goes into such a fine site. I especially love the videos.

    Carol Carson

    • Dreena says:

      Hi Carol, congrats on taking the vegan journey! I make my own lattes at home, and use either almond or soy milk, or combo of both – using rooibos chai tea – they are delicious! I simmer the milk on the stove until it starts to get frothy/bubbly – I find it works best with almond, the soy milk tends to form a skin, but then I’m usually doing too many things at once!! ;) Maybe try a diff brand of almond (I like almond breeze best)… and have you tried an organic soy – maybe that might work for you better. Good luck, and thanks for the good words, hope you enjoy trying some of my recipes. :)

      • Carol Carson says:

        Thanks for the quick reply, Dreena. Guess what! I tried a latte made with rooibos tea and almond milk and loved it. I think it was the almond/coffee mix that I disliked. Wonderful suggestion and much appreciated!

        • Dreena says:

          Oh great, Carol! That’s so good to hear. Yeah, I’ve heard some others give mixed reviews about certain types of non-dairy milks in coffee, but I’ve never tested it out myself first-hand as I’m not into coffee. Just imagine all the fun tea combinations you can now try… hazelnut, pumpkin spice… :)

  4. I’m drooling! I have never seen those black rice noodles! Worth overlooking the recent news about rice!

  5. Malgorzata says:

    What is the arsenic issue?

  6. Melissa says:

    This looks lovely! I think it calls for a trip to the produce market! I wish I could find those noodles – they look so cool! I do not have a hard time letting go of summer! In Florida our summers are way too long and hot for me! I will miss being able to get in the pool every day, but I still have at least 6 weeks before that happens!

    • Dreena says:

      Thanks Melissa! My husband’s parents go to Florida every year for the winter, and yes, they have mentioned that by June it is already too hot! So, I imagine July/August must be almost unbearable. Grass is always greener, right?

  7. Definitely having a hard time letting go of summer–it’s still quite warm where we are, so not feeling fallish yet. Crossing my fingers that we’ll still have a few more warm weeks yet, before I have to pull out the sweaters!

    (I love those noodles–first time I’ve seen anything like that!)

    • Dreena says:

      Janae, it’s been lovely here as well past couple of weeks… but today, eek! Hit of fall for sure. I’m already in sweaters – such a weather lightweight. ;)

  8. Marissa says:

    This summer, I fell in loooove with yellow tomatoes. They’re so sweet and juicy when raw and when roasted they are like candy. I actually do have a few tomatoes left. I hope it’s enough for this sauce! I think I’m going to go the salsa route because I have some raw corn chips and an avocado that would be wonderful with it!

    I have a hard time letting go of summer, but I also absolutely love fall. It’s not an either/or thing for me. What I don’t like is how fast fall flies by and how quickly the arctic chill of winter blows in.

    • Dreena says:

      Marissa, I love them too – they can be less acidic and sweeter than red tomatoes. Salsa sounds wonderful – wishing I had some to make it again myself. Enjoy!! (and, we are lucky not to have very harsh winters on the west coast of Canada… I shouldn’t complain too much)

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