The number of tomato varieties are HUGE and comes in several different colors and shapes. My (Ann) parents has been growing tomatoes as long as I can remember and my dad always wants to try new varieties. This year he decided to to the yellow pear tomato and he sowed several seeds hoping to get a plant or two – but unexpectedly they all grew and he ended up with 7 or 8 plant of this specific sort (and then came the 3 others sorts he sowed the year).

Some of the pants were given to family and friend (we got a plant to – the picture below) and then he kept the 3 plants himself. Having kept three plant himself means that one needs to be creative when cooking, if not having tomato salad every day 🙂

Last week there were an over float of tomatoes and my parents agreed that we should make try and make some yellow tomato sauce. Normally when we make tomato sauce we add red wine, but this would ruin both the taste and color of this sauce, so we decided to use chicken stock instead, which turned out to be the perfect match 🙂

Ingredients (4 cups)

2 large onions, chopped

4 garlic cloves, chopped

2 tbsp. thyme leaves

1 tbsp. ground pepper

1 tbsp. butter

1-2 jalapeños, sliced

2 lb. yellow pear tomatoes, chopped

2 cups chicken stock

1 tbsp. salt

 

 

Melt butter in a saucepan, add chopped onions, garlic, thyme and ground pepper. Sauté for a few minutes until the onions begins to soften – then add the chopped tomatoes and jalapeños.

Stir and let cook for about 5-8 minutes until the tomatoes gets soft.

When the tomatoes has softened, you can the chicken stock and bring to a boil.

When boiling add salt and turn down the heat. Let simmer for approximately 2 hours or until it looks like the picture below. Stir occasionally.

Transfer the cooked tomatoes to blender and blend until smooth. Pour into sterilized jar, close immediately and fridge until use. Can be stored in the fridge for up to 4 weeks.

Bon Appétit!

Ingredienser (1 liter)

2 large onions, chopped

4 garlic cloves, chopped

2 tbsp. thyme leaves

1 tbsp. ground pepper

1 tbsp. butter

1-2 jalapeños, sliced

900 g yellow pear tomatoes, chopped

1/2 liter chicken stock

1 tbsp. salt