I have everything in my garden right now to make spaghetti sauce- tomatoes, celery, onion, bell pepper, garlic, oregano and basil. But the tomatoes I have now likely won’t be around by the time the celery is ready, but I have a yellow variety that probably will be ready when I start harvesting the celery. I don’t eat raw tomatoes; can someone tell me how they compare with the red varieties? Would they make OK spaghetti sauce?
the yellow variety is less acidic & as such isn't that great for making spaghetti sauce with, unfortunately. I suppose you could use them to stretch out some Roma tomatoes & maybe add a little vinegar...
I love yellow tomatoes on crusty french bread with prosciutto and fresh mozzarella. Yellow are the best for eating picked right from the garden.
I am growing an heirloom tomato called Mr Stripey. Its yellow with red stripes. It is some good eating!!!!!!!!!!!!!!
Yellow tomatoes mixed with some red make a nice sauce, but they do not keep very well. They are also low acid and not safe for water bath canning. You could try making a sauce and pressure-canning it, but I don't know how it would taste.
