I swear I am not cooking one more tomato this season! So much abundance this year! I’ve resorted to pureeing, cooking and freezing the last of the yellow tomatoes. They aren’t good candidates for canning because of low acidity, unless you pressure can them.
What to do with yellow tomato sauce? Use it for rice and vegetable dishes. Add potatoes, especially the golden varieties. Adding red chili powders for Mexican dishes will give you a beautiful rusty orange color. I have used it for pasta sauce and it is delightfully tasty. I did not find the color off putting but I can imagine some might. Saffron is a great spice to use with the yellows.
Whatever you do, explore food varieties and tastes. Happy cooking!