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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?
 

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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...
 

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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.
 
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