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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 2 pounds ripe yellow tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 4 sprigs basil
- Kosher salt and freshly ground black pepper
Method
- Blanch the yellow tomatoes in boiling water for 30 seconds.
- Cool the tomatoes in a bowl of ice water a few minutes, and then use your fingers to slip off their skins.
- Remove the cores, and cut each tomato in half horizontally.
- Squeeze the tomato halves, cut side down, over a strainer set in a bowl.
- Scoop the seeds out with your fingers and discard them.
- Chop the tomatoes coarsely and reserve the juice.
- Heat a medium saucepan over medium-high heat for 1 minute.
- Swirl in the olive oil, and heat another minute.
- Add the onion, season with salt and pepper, and saute 3 to 4 minutes, until the onion is translucent.
- Add the chopped tomatoes and their juice.
- Season with 1 teaspoon salt, and cook 6 to 8 minutes over medium-low heat, until the tomatoes are softened but not completely cooked.
- Remove from the heat, stir in the basil sprigs, and taste for seasoning.
- Discard the basil sprigs just before serving.
