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Whatever you do with any other tomato! I like the yellow ones because they are less acidic than the red and I can eat more without setting off my acid reflux.

I just made a yellow tomato soup that was fantastic http://www.epicurious.com/recipes/food/views/Yellow-Tomato-Soup-104932

I think the yellow ones should be left for someone else or composted. They are just too bland and mild. Give me a nice red tomato with a kick of acid.

i just made a super tasty salsa with a yellow tomato to go on top of corn pancakes.
http://eatmakeread.com/2009/07/21/spicy-corn-cakes-with-fresh-salsa/

Eat them with mozzarella and basil of course! Drizzle with a little olive oil, salt and pepper and you have a very summery caprese!

On toast with mayo, salt and pepper. Mmmm, heavenly.

I love the yellow ones in salad. The ones I get tend to be firmer and less watery than regular red tomatoes, so they hold their shape better. Ditto for on top of pizza.

I like to use them along with the red, green, and orange ones to make this salad:

http://dicedtomato.blogspot.com/2009/07/heirloom-tomatoes-with-deconstructed.html

Or, make Heirloom tomato sauce (still, I like to use several different colors if possible). Makes enough for 2-3 people.

Over medium high heat in a saute pan, I saute up two cloves of minced garlic in some olive oil and then add about 8-10 medium tomatoes diced into large-ish chunks add some salt and allow to cook until the tomatoes "give" and become sauce-y, stirring frequently. Then, in the final seconds of cooking, add some basil (chiffonade) and enjoy on your favorite pasta!

Sometimes I'll even saute up a zucchini (small dice) before I add the garlic and then continue from there. Or, I'll add a cup or so of chopped spinach/chard/kale in with the basil and cook just until it wilts.

SO pretty cut up into hunks with avocado, cucumber, red onion and some romaine. Toss it all in a sherry vinaigrette.

I got this particular salad recipe from Wilson's Farm cooking class in Lexington, MA. It's so summery and delicious.

The vin:

sherry vinegar
juice of half a lime
olive oil
salt
pepper
pinch of sugar (if you want to sweeten it)

Just use one part vinegar to two parts oil. Shake it all up in a jar. It's my current standby because I'm really sick of making balsalmic all the time.

In a watermelon salad. They taste great together and the yellow gives it an added color.

sliced and sprinkled with salt!

I second desireeg- delicious sliced thin sprinkled with salt, olive oil, basil on toast. With a glass of prosecco on the side.