Yellow tomatoes

Discussion in 'Gardening and Agriculture' started by jafl, Jun 14, 2009.

  1. jafl

    jafl Well-Known Member

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    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?
     
  2. The_Blob

    The_Blob performing monkey

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    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...
     

  3. Canadian

    Canadian Well-Known Member

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    Yellow are sweet and delicious.
     
  4. doc66

    doc66 Well-Known Member

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    I love yellow tomatoes on crusty french bread with prosciutto and fresh mozzarella.

    Yellow are the best for eating picked right from the garden.
     
  5. Expeditioner

    Expeditioner Well-Known Member

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    I am growing an heirloom tomato called Mr Stripey. Its yellow with red stripes. It is some good eating!!!!!!!!!!!!!!
     
  6. OldFashionedMama

    OldFashionedMama Partyin' like it's 1699

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    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.