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Yellow tomatoes!

I am about to have a ridiculous amount of Lemon Boy yellow tomatoes. For some reason, this tomato plant has done better than any of the other 8 or 9 we planted this summer.
What should I do with them? They are very sweet, a bit watery, medium to large sized.

I had originally thought gazpacho, which I might still make, but my husband hates it.

Any suggestions are much appreciated! I can can as well, so keep that in mind.

Thanks!

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  1. There was a suggestion here about a vidallia onion and tomato tart recently - that might be good... or make a fresh tomato/pomodoro sauce with the yellow ones. I think that would be really pretty - you could always jar some up!

    5 Replies
    1. re: wino22

      I made that tart this weekend- it was wonderful.

      1. re: macca

        Can you point me in the direction of that tart recipe? It sounds great but I can't seem to find it. Thanks!

          1. re: macca

            Thanks! I think we're having BLTs for dinner this evening actually.

            I guess I'm more looking for what to do with LOTS of yellow tomatoes. We have about 8 or 9 tomato plants, so we'll have plenty for all of my summer faves like caprese, panzanella, bruschetta, etc. But I'm just not sure what to do the yellows. Can they be made into sauce like reds? I'm afraid they're too watery for much of those kinds of recipes, but I don't know.
            Thanks again everyone!

          2. re: ScarletB

            I don't think that watery tomatoes would be a good choice for this (think soggy crust).

      2. Also, try finding a tomato bisque recipe.
        Personally, I like slicing them up, getting some really good mozerella cheese and balsamic vinegar, salt and pepper and basil and making a caprese salad. There's NOTHING like a good tomato. Mmmmmmmm.

        1. My dad used to make us open faced sandwiches with our garden tomatoes. Lightly toast your favorite bread ( he liked scali), layer with bacon, then tomatoes, then cheese. Pop under the broiler to melt the cheese. Have not had one for years- I think maybe that will be supper one night this week. I also have tons of corn, and want to try my habnd at corn chowder.

            1. I was looking for another Sunday Suppers at Lucques recipe for you, but found a link to this yellow tomato gazpacho - as a number of you know, I've become a huge fan of that book, though I've not made this recipe.

              http://www.npr.org/templates/story/st...

              http://www.chowhound.com/topics/39707... - the tomato confit used a bunch of yellow tomatoes - will see if I can find the recipe on line. Actually - if you click on the link in that post, the poster has the recipe on her site. And some gorgeous photos.

              4 Replies
              1. re: MMRuth

                That tomato confit sounds great - I will definitely make it to go with shrimp and crusty bread. Yum! Thanks for the link.

                I think tomato chutney is another great idea, smartie. It might need to cook down more than with regular tomatoes, but that shouldn't be a problem I don't think. And then I can can it and give it out to people. I like that idea. Now I just need to find a good chutney recipe.

                1. re: ScarletB

                  Just saw this article in the NYT this morning - tomato recipes (generally - not just yellow) -

                  http://www.nytimes.com/2007/08/22/din...

                2. re: MMRuth

                  I made the gazpacho recipe out of Sunday Suppers, but honestly didn't love it. The technique calls for pureeing the veggies in a blender, and I thought it aerated it to a very strange texture - kind of like a tomato milkshake.

                  On the other hand - I've got an idea that would address watery and large volume. Oven dried. Slice your tomatoes about 1/2 inch thick, put them single layer on a cookie sheet, spritz w/olive oil, light s&p, then put them in a very low oven (200, 250), and let them go a few hours. Keep tabs and pull them out when the edges begin to brown. These are wonderful to eat out of hand, so I can't say I've cooked with them. I'm sure they'd be great in a pasta or on a sandwich...

                  1. re: sasha1

                    We just made oven dried/slow roasted romas the other night and ate them on baguette slices with lemon chevre. Delish! I would be a bit concerned that by the time the yellow ones dried out, there wouldn't be much left other than skin :)
                    I may give it a shot though. Thanks!

                3. I love yellow tomatoes and I do make sauce out of them. I use less spices in it, making it a fresher, lighter tomato sauce than I would with reds.

                  2 Replies
                  1. re: Adrienne

                    Adrienne, do you just do a fresh tomato sauce without cooking, or do you cook it down? Do you peel and seed? Thanks!

                    1. re: ScarletB

                      I heat some olive oil, rough chop the tomatoes, throw the whole chpped tomatoes (seeds, peel and all) into the sauce pan with salt and pepper, and stir occasionally until they're about 60-70% melted but there are still nice chunks of tomato, then throw in my pasta and basil. I have never tried doing this far in advance, it always goes straight from the pan into my mouth :)

                  2. I plant several varieties of tomatoes, one of which is the Lemon Boy variety and it looks very much like this ... http://www.lilesnet.com/gardening/her... ... I have to admit they do produce well. I've had fruits that vary in sweetness though. One year they were just too sweet. This year, they're too watery from all the rain. Several years ago they were sweet, but perfect.

                    The best thing to do with them is try to mix them in with your reds. I use a food mill for my sauces, or you can try just peeling them and giving them a rough chop. Try experimenting with a 6:1 ratio, Reds. Yours might be way too sweet. If they're watery, just let the sauce reduce down.

                    I made a salad today which included red and yellow tomatoes, radicchio, sliced green bell pepper, yellow onion, raw zucchini, and kirbys. Extremely colorful, crunchy, and delicious. Let's not forget healthy.

                    13 Replies
                    1. re: Cheese Boy

                      Yep, mine are watery too this year. We've had a pretty cool and somewhat rainy summer as well. I keep wondering when summer is going to start!
                      Thanks for the advice. My lemon boys look exactly like that picture.
                      I think I'll start with a yellow tomato soup and then try that tomato chutney or jam recipe, and maybe then move on to sauces. Thanks!

                      1. re: ScarletB

                        In case you do try a gazpacho, my husband loves this one:

                        Garlic and salt starts in the blender
                        Toast a little white bread (leftover baguette, whatever) and 1/2 onion , tear bread in pieces, toss w/ champagne vinegar and sugar, let it sit, while....
                        Add a couple of yellow tomatoes, a yellow pepper, 1 small cored apple to the blender.
                        Toss in the bread and onion, a cup of crushed ice & water. Blend.
                        Dose to your liking w/ hot sauce and salt.

                        The apple gives it an interesting flavor. This soup seems to be lower acidity than my "normal" gazpacho, I think that's why my husband prefers it.

                        1. re: danna

                          I like this gazpacho recipe, danna, thanks! I think my husband usually doesn't like it because he hates cucumbers and green peppers, both of which are usually chunky in the soup. Plus, he's not a big soup fan anyway unless it has big hunks of meat in it. Typical.
                          I will definitely try this gazpacho, though. Sounds very good.

                          1. re: ScarletB

                            Also - if this is of help - my understanding is that traditional gazpachos do not have "chunks" in them, but are pureed, and strained.

                          2. re: danna

                            Danna, you're absolutely correct. 'All tomatoes have acid flavorings but some have a higher level of sugars than do others. As a rule, red tomatoes are more acid than others, while yellow tomatoes have the highest proportions of sugars.'.

                        2. re: Cheese Boy

                          Don't even bother with sauce when you have watery tomatoes. Cooking them down destroys the fresh garden taste, especially with something like Lemon Boy.

                          Make juice instead. Fabulous for Bloody Marys and a terrific surprise with the sunny color. You can sauté a few veggies first - watch colors so the final mix doesn't get muddy colored - and then add the Lemon Boys in chunks for a quick simmer. Onion, celery, garlic, peppers. Purée the whole batch through a food mill to strain while keeping the solids. Process in quart jars for Winter brunches. Or enjoy now.

                          I had a great salad a a friend's picnic recently. Tomatoes and watermelon. Sounded totally odd and we loved it. Salt and pepper, a little red onion, basil. Should be terrific with Lemon Boy.

                          1. re: MakingSense

                            I was thinking about that...Would they still be Bloody Marys, or would they be something more like a Jaundiced Mary??? :-)

                            1. re: ChefBoyAreMe

                              Jaundiced Mary - heh, that's funny. Great suggestion though.

                              Tomatoes and watermelon - that really does sound odd. In fact, I don't know if I can even bring myself to try it. Hmmm...

                                1. re: ScarletB

                                  Call it a Yellow Rose of Texas or something....

                                  Yeah, I had my doubts about that tomato/watermelon salad too until somebody pointed out that most of us put salt on our melon in the South. I actually put both salt and pepper on my cantaloupe. Probably strange to Yankees but traditional in a lot of places. The salt really brings out the sweetness.
                                  Sort of like that Marcella Hazan recipe where she says to use balsamic vinegar on strawberries, especially if they're less than perfect, to make them absolutely fabulous. Completely weird but works like a charm.
                                  Julia Child said the same for less than perfect tomatoes and berries.
                                  Trust, my dear Scarlet, trust.

                                  1. re: ScarletB

                                    I made a tomato/watermelon/feta cheese salad a few weeks agot that was dynamite! Sounds odd, tastes delicious.

                                    1. re: pikawicca

                                      There was a GREEN tomato /watermelon/ vidalia onion salad recipe in Wall Street Journal in the last week or so. It was good, but I really didn't think the green tomato added much. It was a Scott Peacock recipe.

                                      1. re: danna

                                        I used a mix of heirloom tomatoes: Brandywine (red), Cherokee Purple, Green Zebra, Nebraska Wedding (orange), and Yellow Peach. It was gorgeous.

                            2. I made the uncooked tomato sauce from the America's Test Kitchen family cookbook this weekend. I have a lot of yellow tomatoes, too, so I used mostly them, plus a big red one and an orange one from the farmers market. I think the basic recipe was 2 pounds tomatoes, seeded and cut into 1/4 inch dice, 1/4 cup olive oil, 2 cloves minced garlic, 2 Tbsp minced basil, salt and pepper. I'm pretty sure that was it. I also added 8 oz fresh mozzarella, cut into 1/2 inch dice. That's enough to sauce 1 lb pasta. I used farfalle. It was gorgeous with the different colored tomatoes. Delicious, too.

                              4 Replies
                              1. re: AmyH

                                So you just toss the pasta with the chopped tomato mixture, no heating it up or anything? That sounds very good and very easy. Thanks!

                                1. re: ScarletB

                                  Yep, you only need to cook the pasta. It's best to let the tomatoes and other ingredients sit at room temperature for at least half an hour or up to 4 hours before mixing in with the pasta. It really was delicious. If you want it a little zestier, you can add some hot red pepper flakes.

                                  1. re: ScarletB

                                    I make that every Friday during tomato season. If you grow your own, they can be warm from the sun. The juices that the tomatoes give off bathe the pasta...it's SO good.

                                    1. re: ScarletB

                                      I love my hot food hot, so I will either gently microwave the sauce until it is fairly warm, or plate up my portion of pasta and sauce with some grated fresh mozarella and then nuke for 20 sec. or so.
                                      The fresh sauce is delicious and fast, and reduces the amount of heat added to the kitchen on these 100* days!
                                      Enjoy, p.j.
                                      p.j.

                                  2. Ive got 6 volumes of recipes and this is one of my top 10. lentil ravioli with yellow tomato sauce and just to keep it from being too healty breaded fried corizo sausage!!
                                    Both lentil mixture and yellow tomato sauce frezze great.
                                    Enjoy
                                    http://www.epicurious.com/recipes/foo...

                                    dc

                                    1. Correction
                                      andouille sausage

                                      1. you can do a salad caprese---alternatley shingle tomato& fresh mozzarella slices with fat fresh basil leaves in between each-----sprinkle with virgin olive oil & cracked black pepper & a little salt--or you could just chop em up whole & freezer bag em & throw them in soups & stews over the winter

                                        1. Try combining other types of tomatoes (roma) to balance flavors for a salsa.

                                          Even a yellow tomato salad with cucumbers and onions with just white vinegar pinch of cayanne pepper and S&P. Makes a great summer Mexican style salad. There is nothing better than a home grown tomato. Utilize its fresh natural taste. The vinegar will neutralize the sweetness of the tomato visa versa.

                                          You could drain the tomato, roast it, peel it, add garlic, puree and chill for a great yellow tomato coulis. This would bring a fresh taste to any sauteed fish.