WWYD with yellow tomatoes?

**my4littlebuffaloes** · 08-12-2011, 09:23 PM

So I went to the produce auction today. I am canning tomatoes as I type this. I have 15 pecks of romas to take care of. I couldn't resist buying 2 pecks of heirloom yellow tomatoes as well - they were only $3.50 a peck and they are just so pretty. What would you do with them? I am not sure if I should just incorporate them into regular sauce or if I should do something special with them (what I am leaning towards). But what? I haven't a clue! Any ideas?

**craftypam** · 08-12-2011, 11:10 PM

I'm pretty sure you can use them the same way as red tomatoes. They just have less acid in them; great for not getting heartburn.

**Contrary Housewife** · 08-13-2011, 01:03 AM

I would use them in something that people can see, like a salad. I love those magazine pictures where they show red and yellow tomato slices laid on the plate with mozzarella and basil leaves.... always wanted to eat one. I grow baby yellow tomatoes, and mix them with the red grape tomatoes, they';re so pretty. I dry them too. Seems a shame to lose them in a red sauce.

**lisaflex** · 08-13-2011, 08:18 AM

yep - i was going to suggest a red and yellow tomato mozz salad...drizzle w/ a mixture of fresh lemon juice, smashed fresh garlic and a quality EVOO. then top w/ fresh basil. yum!

boil pasta. heat OO, add red onion and sautee. add garlic. drain pasta. save some of the cook water. add pasta to oil mixture. add the pasta water. add 1/2'ed yellow tomatoes and fresh parsley and basil. sprinkle w/ either fresh ricotta that you have chunked or fresh mozz or even a quality grated romano.

**frugalwarrior2** · 08-13-2011, 09:21 AM

I have mixed them in sauce however,we usually just pop the pear shaped ones in our mouth. They are low acid and DD can eat them even w/ Acid reflux disease.

**vm9799** · 08-13-2011, 12:01 PM

i always use a mix of yellow, red & purple tomatoes to make bruschetta! it's just so pretty that way......and super easy to make!

preheat oven to 450 degrees.

chop tomatoes & sprinkle w/a little sea salt and chopped fresh basil. set aside.

slice a loaf of italian (or french, whatever is available) bread. brush one side with olive oil and place oil side down on a baking sheet.

toast bread on the top rack of your oven for 5-6 minutes.

let bread sit for a few minutes, flip over and rub each slice with a clove of garlic.

top with tomato/basil mixture and dig in!

alternatively you can brown your bread on the stovetop in a skillet with some olive oil & butter.

this is one of my families favorite meals!

**Jayne** · 08-13-2011, 03:38 PM

I would eat them fresh, as many as you can, and then, either can them just like any other tomato or use them in sauce. We ended up with some in our garden, don't know if they cross pollenated(sp?) with the yellow pears I planted or if we got a plant that was labeled wrong LOL!!..Either way they make good sauce