We planted one grape tomato vine this year. To our surprise the tomatoes ripened yellow, not red. This happened to us once before and we made delicious savory sauce with these tomatoes. Since we have a plethora of them, we will be freezing lots of this sauce before winter comes.
Here's what Tony does:
Slice the tomatoes in halves or quarters, depending on the size.
Lightly brown a LOT of minced garlic in olive oil in a
heavy-bottomed saucepan.
Add the tomatoes, chopped fresh basil and oregano, salt and pepper to taste. Let simmer on medium low heat for about 30-40 minutes.
This freezes beautifully in plastic quart containers. If you want a creamier consistency, use an immersion blender to pulverize the skins.
I have used this for lasagna, and as a pizza sauce. It has a lovely smooth taste.
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