Tasty, very easy to prepare, and even a little surprising, this yellow cherry tomato sauce has been approved by everyone. The color is also beautiful, a bit unusual, although yellow cherry tomatoes are no longer so hard to find. I received them as a gift from my friend Ivana; they come directly from her garden, so you can imagine their goodness. But if you can’t find them, feel free to make this sauce with common red cherry tomatoes. It will be just as good.
Other sauces not to be missed:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Yellow Cherry Tomato Sauce
- 10.5 oz yellow cherry tomatoes
- 1 clove garlic
- 1 anchovy fillet in oil
- 1 tbsp salt-packed capers
- Taggiasca olives (as desired)
- oregano
- extra virgin olive oil
- salt
- black pepper
Tools
- Strainer
- 1 Pan
Preparation of the Yellow Cherry Tomato Sauce
Desalt the capers under cold running water, pat them dry with paper towels, and set them aside.
Wash the cherry tomatoes, dry them and cut them in half (or into quarters, if you prefer).
Peel the garlic, cut it in half and remove the inner core.
In a large pan, heat a drizzle of oil and sauté the garlic. When it starts to sizzle, add the anchovy fillet and let it dissolve by pressing it with the back of a spoon, then add the yellow cherry tomatoes.
Sauté them for a few minutes until they have softened and stir them often. Then add the desalted capers and black olives.
Finally, season with salt and pepper and sprinkle with a considerable amount of oregano. Let it flavor for a few minutes, then turn off the heat and remove the garlic.
The yellow cherry tomato sauce is ready to be used as a dressing for any type of pasta. Enjoy! Paola
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