At a recent farmer’s market tomato tasting, we were surprised to learn that yellow- and orange-fleshed tomato varieties tend to be sweeter and less acidic than the more familiar red tomatoes. The bites we sampled tasted almost like candy, yet they still carried that incomparable essence of tomato.
Until now, we’d only ever used these sunny tomatoes for contrast in a big salad or recipes - which is why we think we’ve never noticed their distinct flavor. We’re eager to try making dishes using them by themselves. An orange gazpacho would be lovely, as would a tomato tart.
Have you tried these tomatoes? How do you use them?