What to do with Yellow Tomatoes and Pico de Gallo Recipe

Today I am going to talk a bit about what to do with yellow tomatoes and share an easy and incredibly tasty recipe for yellow and red tomato pico de gallo or fresh salsa. It is low carb, vegan, gluten-free and only 18 calories per serving.

I originally shared this post on July 21, 2015. I have updated the text and images to share it with you again today.

Guide To Yellow Tomatoes

Yellow tomatoes are a fleeting and coveted prize in the middle to the end of summer. You’ve surely seen them at the farmers’ market, or brought some home from your CSA. Or maybe you have some growing in your garden as we speak. But beyond simply slicing them and drizzling them with dressing, you may be wondering “What do I do with yellow tomatoes?” Are they the same as red tomatoes? The answer: Yes and no. Lets talk.

If you’ve spent time cruising the stalls at the farmers’ market then you know that tomatoes come in all different colors, red, green, pink, black, yellow, orange and striped. They are all so different, yet they are all tomatoes.

Lower in Acid

Yellow, gold and orange tomatoes are less acidic and taste sweeter than red tomatoes. Some yellow varieties (also sometimes called white tomatoes) can also seem a little bland because they are so low in acidity.

Compared to red tomatoes, yellow and orange do not have as much if any lycopene which is a powerful antioxidant. Yellows have more niacin and folate though.

Storage Tips

As a general rule, heirloom yellow and gold tomatoes are tender-skinned. This trait makes them highly perishable. Keep them on the countertop or windowsill until ready to use. If they are starting to go by or attracting fruit flies use immediately or store for a day in the refrigerator.

Purchasing

Yellow tomatoes have tender skin which makes mechanized picking nearly impossible and in turn makes them more expensive than conventional tomatoes.

This is why they were hard to find commercially, out of season or at traditional grocery chains until recently. Today those that are available in these groceries, out of season or commercially are often bred to be more sturdy.

Yellow Cherry Tomatoes

Yellow cherry tomatoes, (especially those bred to be shipped and sold commercially) can sometimes be more tart and acidic than their heirloom counterparts. Most yellow and varieties of gold and orange cherry tomatoes can be ridiculously sweet.

Cooking with Yellow Tomatoes

When uncooked, yellow and orange tomatoes are very similar in texture to red tomatoes but many of the varieties are juicier.

Because yellow and gold varieties of tomatoes are more juicy, and have tender skin, they break down and become watery when cooked. This is fine when using them for stews, soups and gumbo, but not a great choice when extra juice is unwelcome. This is also why, more often than not, yellow and gold tomatoes will be labeled “slicer tomatoes.”

What To Make With Yellow Tomatoes

So what does this all mean when it comes to getting into the kitchen and making something yummy with those yellow and gold tomatoes? The short answer is that you can use them like you would any red slicer tomatoes. Laying a fat slab of yellow tomato on a sandwich would be an excellent place to start.

But the more nuanced answer is that also like to blend them with red tomatoes to add sweetness and balance acidity. Generally, I do not use them for cooking unless I want them to break down, like in a soup. I like to use them for tomato recipes that I want to be juicy like yellow gazpacho.  Plum yellow tomatoes are less watery for cooking and golden cherry tomatoes work well in a quick skillet panzanella.

Possibly the best way to use yellow tomatoes is in fresh salsa, also known as pico de gallo. The reason being that pico de gallo gets better and better as it sits and the tomatoes become more and more juicy. Since juiciness is a hallmark of the fairer tomatoes, then this is an obviously great thing. The yellow tomatoes also add sweetness to the mix which balance the acidity of the red tomatoes and lime.

Pico De Gallo with Yellow Tomatoes

This yellow and red pico de gallo that I made is so yummy, we devoured it with chips and spooned it over flank steak tacos. It is also great with Mexican Chicken Casserole, Chicken Enchiladas and on Burrito Bowls.

The level of heat is totally up to you. I used one large jalapeno with seeds, and my daughters loved it. If you like spicy salsa, then use another hot chili too. Some jalapenos can be really spicy, so you’ll have to taste and adjust as you go.

Taste your tomatoes and blend accordingly. If you have a wid variety of tomatoes to choose from, go for a blend. Some yellow cherry tomatoes are tart some are mild, so pop a few before deciding which to pair it with. I liked a blend of half yellow cherry tomatoes, and half red “slicers.”

If you like juicy salsa, let this sit for one to two hours before serving. Store leftovers in a jar for up to three days.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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