Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Golden tomatoes - - (abt 12 to 14) (golden mandarin cross or golden jubilee)

  2. 1 1/2 tablespoons 22ml Extra-virgin olive oil

  3. 2 Garlic cloves - minced

  4. 1/4 cup 15g / 1/2oz Finely-chopped yellow onion Salt - to taste Freshly-ground black pepper - to taste

  5. 2 tablespoons 30ml Chopped fresh sweet basil - - (to 3 tbs)

  6. 1 1/2 tablespoons 22ml Finely-chopped fresh thyme (or 2 tsp dried thyme - crumbled)

  7. 1 tablespoon 15ml Finely-chopped fresh oregano (or 1 1/2 tsp dried oregano - crumbled)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fill a large saucepan two-thirds full of water and bring to a boil. With a small knife, cut an x on the bottom end of the tomatoes. Slip the tomatoes, a few at a time, into the water for approximately 30 seconds, or until the skins begin to loosen. Using a slotted spoon, remove the tomatoes from the water and, when cool enough to handle, slip off the skins. Cut the tomatoes in half and remove the seeds by holding the halves over a sink, squeezing them gently and then easing the seeds out with a small spoon. Coarsely chop the tomatoes. (You should have 4 1/2 to 5 cups chopped tomatoes.) In a medium saucepan over low heat, warm the olive oil. Add the garlic and onion and saute for approximately 5 minutes, or until translucent. Add the tomatoes and simmer over low heat, stirring occasionally, for approximately 45 minutes, or until most of the liquid has evaporated. Add the salt and pepper, basil, thyme, and oregano and simmer for 5 minutes longer to blend the flavors. Serving suggestions: Bring a large pot of water to a boil. Add 1 pound of your favorite pasta (penne) and cook for approximately 15 minutes, or until al dente; check the package for cooking time. Drain the pasta and divided it evenly among 4 warmed plates or pasta bowls. Spoon one-fourth of the sauce over each mound of noodles. Sprinkle each serving with a generous amount of Parmesan cheese and serve immediately.


Send feedback