Yellow Tomato Puttanesca With Rosemary, Leek And Asparagus
- Slow-roasted yellow tomato sauce
- 6-10 pounds Yellow tomatoes (preferably yellow roma, but any type will do)
- Olive oil
- Sea salt
- Yellow tomato puttanesca sauce with rosemary, leek and asparagus
- 1 Leek - white part very thinly sliced
- 1/4 cup Garlic cut in chunks
- 1 tablespoon Fresh Rosemary - sprig removed and chopped
- 1 cup Thin green asparagus - cut in 1 inch pieces
- Olive oil - splash in saute pan
- 5 cups Roasted yellow tomato sauce
- 1/4 cup Capers-drained
- 1/3 cup Pitted Kalamata olives - cut in halves or quarters
- Anchovy paste
- Salt - to taste
- Black pepper - to taste
- Cut tomatoes in half. Coat generously with olive oil. Place in shallow roasting pan with or without parchment paper on bottom. Sprinkle with sea salt. Roast at 300 degrees for 5 hours. When cooled, chop coarse and save with all liquid. Recipe will use 5 cups. Jar or freeze extra.
- Heat pan over moderate high heat. Splash in olive oil and add garlic, leek and rosemary. Stir for 1 minute and then add asparagus. Continue to saute for 2-3 minutes depending on thickness of the asparagus. Add tomato sauce, capers and olives. Add anchovy paste to taste - usually 4-6 inches. Reduce to simmer while pasta is prepared. I prefer spiraled pasta. Salt and pepper to taste before topping the pasta.
tomato sauce, tomatoes, olive oil, salt, rosemary, garlic, rosemary, olive oil, tomato sauce, capers, olives, anchovy paste, salt, black pepper
Taken from food52.com/recipes/11406-yellow-tomato-puttanesca-with-rosemary-leek-and-asparagus (may not work)