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Old 03-21-2005, 04:18 AM   #1
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Question Yellow tomato recipes?

Hi all,

Does anyone have any recipes they'd like to share which specifically call for yellow tomatoes?

Happy cooking to all!


"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
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Old 03-21-2005, 04:34 AM   #2
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Any recipe that calls for regular tomatoes? They are exactly the same...

One of the best things you can do is use yellow and red tomatoes in contrast with each other, such as in a simple mixed tomato salad with basil, maybe some mozarella and dressed with red wine vinegar and olive oil, and sprinkled generously with salt and black pepper.

Or grab some kalamata olives, mash them to depit them, throw in a bowl with some halved grape or cherry tomatoes, dress with red wine vinegar, oil, and lots of torn up basil.
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Old 03-29-2005, 05:52 PM   #3
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Tomato and onion tart

Hi! Here is a good recipe for yellow tomatos that I found. I hope this helps!

2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (about 2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2) or 1/2 pound plum
tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted

In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375°F.

On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
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Old 03-29-2005, 07:08 PM   #4
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try frying them like green ones?
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Old 03-31-2005, 10:20 AM   #5
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Jessica, do you like Indian food. If so here is a recipe that is extremely unique but is really really good. You can use any kind of tomatoes for it. A mix of yellow and red is what I use. We normally eat it with roti bread but you can make it as a side with a meat course. If you can get the ingredients and you want to dare to experiment give it a try sometimes.

Note: You cannot substitute anything else the flavor will not be there.

1 sprig of fresh curry leaves (the entire stalk with the curry leaves on it)
2 tbsp of black/brown mustard seeds (called Rye in Indian stores)
Dozen or 15 medium tomatoes roughly chopped into cubes
salt to taste
1 green chilli pepper finely diced
fresh corrainder for garnish
2 tbsp of canola or anyother oil

In a saute pan add the oil. When the oil is hot add the mustard seeds and curry leaves and cover and let them splutter in the oil. Next add the chopped green chilli followed by the chopped tomatoes and salt. Now let this all cook until the tomatoes are soft and tender and then garnish with cilantro and serve.

As the tomatoes concentrate it gives this dish a unique sweet and sour flavor. It is a great side with any Indian inspired meal or with just grilled fish or chicken.
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