Yellow Tomato Sauce

Cool weather has led to a tomato blight, so while the season hasn't been the best, I've been blessed with a nice crop of yellow tomatoes that reseeded themselves from last year.

So, I recreated a recipe from last summer - yellow tomato sauce with garlic and basil.

Roughly chop about 10 ripe yellow tomatoes of various sizes, mince six cloves of garlic and thinly slice a red onion. Heat about 1/4 cup of olive oil, add the onion and saute until very soft. Add the tomatoes and after they break down for few moments, add the garlic. Season well with salt and pepper. Cook, stirring occasionally for about 15 minutes over medium heat. Next, add a big splash of good white wine and a handful or two of sliced fresh basil. Then, add a parmesan rind. Simply cut the rind off of a blog of parmesan cheese and throw it in. This is what makes the sauce special. 

Cook for as long as you'd like - hours if you have the time, and stir occasionally. It will reduce and become sweeter and the flavors will concentrate the longer you cook. 

Serve over pasta, as a bruschetta spread or as a base for fish or chicken. Enjoy!