Orange and yellow tomatoes are definitely gorgeous, and we love their eye-popping color in salads. But did you know that behind their pretty colors, these tomatoes are hiding a tasty secret?
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?
Related: Do You Know the Best Knife for Cutting a Tomato?
(Image: Flickr member Heather licensed under Creative Commons)
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I don't do it very often, but I once made tomato-wine spaghetti sauce with yellow tomatoes: not only did it taste good, it looked like a plateful of pasta and sunshine!
I love them and use them just as I would any other tomato. I was dismayed to learn they lack the antioxident lycopene. It makes sense since lycopene is what makes tomatoes red.
Interesting! Is it safe to say that the milder, sweeter taste of yellow and orange peppers is less acidic than red or green peppers? I'm never clear on this.
I roasted them this past weekend and they were a sweet and colorful addition to a tossed salad.
They are the BEST tomatoes!
I recently did a tomato tasting as well, followed by a post on my blog about the different varieties, and I found the orange and yellow ones to be sweeter and more mellow. I still prefer the tartness of red tomatoes, but enjoy these in salads with fruit.
I slice these in half, place face down on a hot cast iron skillet, (turn off the heat) and then add a couple bits of mozzarella. Let the whole thing just sit and it will sear and then solidify the cheese as it cools- my favorite snack this time of year!
A couple of weeks ago I entered a tasty tomato contest and won second place with my Sungold cherry tomatoes (looks like the ones you have pictured). First place was also Sungold and third place was a Persimmon tomato (yellow/orange in color.) Out of 36 tomatoes, not a single red one even placed in the contest. I was shocked.
This is my first year growing the Sungold cherry tomato. It is the best tomato I have ever tasted in my life, hands-down. My two favorite ways to eat them this year (besides in regular green salads) is to cut them in half and add them to chucks of cucumber with salt and pepper and diluted vinegar, or to use them to make tomato bread salad. I wish I had enough to can some pasta sauce. It would be divine.
I just got a huge bag of sungold tomatoes (yum!) from a friend's garden. I halved them and added them, plus some fresh basil from my garden, to whole wheat pasta. Normally, I just use regular red grape tomatoes for that dish, but the sungolds were a fun experiment. I think I'd rather just eat them plain, though--they were a little sweeter than I like in a pasta dish, and besides, I couldn't stop eating them while I was cutting.