Yellow Sauce

I cannot stress how insanely delicious this is. Inspired by yellow tomatoes spotted at the market, I added yellow peppers and some other classic, fresh ingredients to make this outrageous sauce. Fresh tomato sauce is always a hit. I’m psyched to share this different take on what has always been a fantastic, and important, staple. Roasting the vegetables and garlic brings out wonderful flavor. Enjoy this sauce hot or room temp (great for Shabbat prep), with any type of pasta or grain, zucchini noodles, or even as a bruschetta topping on toasted bread rounds. F Factor peeps; makes a great spreader on plain GG’s. Putting out a variety of sauces and bases is a fun way to serve homemade sauce🫑🧅🧄.

Ingredients:
4 sliced yellow peppers
2 cups yellow cherry tomatoes
4 large or 6 small/med fresh peeled garlic cloves, rough chopped
A large onion chopped
1/2 cup chopped, packed fresh basil
Olive oil, salt, fresh ground pepper

Preheat oven on roast setting at 415. Place the sliced peppers, whole cherry tomatoes, and chopped garlic in a pan. Drizzle generously with olive oil, 1 1/2 tsp kosher salt, and 1 tsp fresh pepper. Roast 45 minutes until the vegetables begin to brown, mixing a couple times during the cooking process. Let cool for ten minutes to release some moisture, as tomatoes hold a lot.
While the vegetables cool, heat a large sauté pan with some olive oil. Sauté the onions several minutes until translucent. TIP: Can add a tbsp white wine or vegetable stock to prevent burning. Add the chopped basil and sauté two more minutes until super fragrant. Add all ingredients to a food processor and pulse a few times to combine. Adjust seasonings to taste, only if necessary (I did not need to add at all). Don’t over pulse, since a fresh, chunky texture is optimal for this type of homemade sauce. Garnish with fresh basil leaves.