Best 3 Small Yellow Tomatoes Recipes
Indulge in the delightful and versatile world of small yellow tomatoes with our collection of tantalizing recipes. These sweet and tangy gems, also known as cherry or grape tomatoes, are not only a burst of flavor but also a feast for the eyes. From vibrant salads and refreshing salsas to hearty pasta dishes and delectable oven-roasted delights, our recipes showcase the culinary magic of these miniature tomatoes.
Embark on a culinary journey with our classic cherry tomato salad, a refreshing medley of ripe tomatoes, crisp cucumbers, aromatic basil, and a zesty vinaigrette dressing. If you crave something with a bit of a kick, our spicy tomato salsa is the perfect accompaniment to tortilla chips, grilled meats, or tacos.
For a main course that bursts with flavor, try our sun-dried tomato pasta. Sun-dried tomatoes add a concentrated sweetness and umami to a creamy sauce, tossed with tender pasta and finished with fresh herbs. If you're in the mood for a comforting and wholesome meal, our oven-roasted cherry tomatoes and zucchini dish is sure to satisfy. Roasted tomatoes and zucchini caramelize in a flavorful sauce, creating a delightful side dish or vegetarian main course.
And for those who enjoy a savory and tangy spread, our roasted tomato jam is a must-try. This versatile condiment can be slathered on sandwiches, used as a dip for crackers, or even drizzled over grilled meats.
So, whether you're seeking a light and refreshing salad, a zesty salsa, a flavorful pasta dish, a comforting roasted vegetable dish, or a unique and savory spread, our collection of small yellow tomato recipes has something for every palate. Prepare to be amazed by the culinary versatility and deliciousness of these tiny gems.
YELLOW TOMATO PASTA SAUCE
This pasta sauce is sweet and simple. Very delicious and easy to make; especially if you are limited on time. You can cook it for just ten minutes or let it simmer for an hour. The longer it cooks; the better it tastes. Very few ingredients also make this a winner. Recipe can easily be doubled and frozen for later too. Ingredient amounts should be adjusted to your preferences.
Provided by jennifer in new jer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat olive oil and all spices and basil in saute pan.
- cut up tomatoes; any size is fine.
- simmer on low for an hour.
- tomatoes will start to break down.
- stir and press them while they cook.
- Cook for about ten minutes if you are pressed for time or an hour for full flavor.
- pour or toss over pasta.
- top with good quality shaved italian cheese.
Nutrition Facts : Calories 162.5, Fat 14.2, SaturatedFat 2, Sodium 352.3, Carbohydrate 8.7, Fiber 2, Sugar 0.3, Protein 2.7
YELLOW TOMATO SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
- In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
- Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and "jelly" from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh.
- Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until "al dente", chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
- Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
- Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired.
YELLOW TOMATO SALSA
This recipe originally came from The Mansion on Turtle Creek in Dallas. It's a different salsa recipe. It's good served with lobster or mahi-mahi.
Provided by Julie in TX
Categories Sauces
Time 20m
Yield 3 Cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
- Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly.
- Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 14.2, Carbohydrate 4.4, Fiber 0.5, Sugar 1.7, Protein 0.7
Tips:
- Choose ripe, firm tomatoes: Look for tomatoes that are a deep yellow color, with no green shoulders. They should be firm to the touch, with no soft spots or bruises.
- Prepare the tomatoes properly: Wash the tomatoes thoroughly and remove the stems. If you're using them in a salad, cut them into wedges or slices. If you're using them in a cooked dish, you can leave them whole or cut them into smaller pieces.
- Pair them with complementary flavors: Yellow tomatoes go well with a variety of flavors, including garlic, basil, olive oil, vinegar, and cheese. Try them in a salad with fresh mozzarella and basil, or roasted with garlic and olive oil.
- Don't overcook them: Yellow tomatoes are delicate, so it's important not to overcook them. If you're roasting them, cook them for no more than 15 minutes at 400 degrees Fahrenheit. If you're adding them to a soup or stew, add them near the end of the cooking time.
Conclusion:
Yellow tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. With their sweet and tangy flavor, they're a great addition to salads, soups, stews, and roasted vegetable dishes. So next time you're looking for a new and exciting way to use tomatoes, give yellow tomatoes a try!
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