Besides the fact that they are prolific and look impressive, yellow tomatoes have a luscious unique flavor which lends itself well to both fresh eating and preserving.
The yellow pear tomato is a small, sweet tomato that can grow quite tall. Tomatoes grow in clusters, and the ones that come inside are amazing in salad or pasta (see recipe below). Should any remain uneaten, they can be canned or pickled. Pickled yellow pear tomatoes make an interesting side dish along a plain meal such as roast chicken and broccoli.
The FDA (and various other experts) reccommend a diet that includes a variety of colors. How much yellow are you eating now?
Yellow Pear Tomato Puttanesca
1 medium spaghetti squash
A couple handfuls of Yellow Pear Tomatoes
1 bunch of Fresh basil
1 bunch of fresh mint
2-5 cloved of garlic minced
1/2 cup of black olives whole (or about 1/4-1/3 cup sliced)
1/2 red pepper diced
1/2 tablespoon dried red pepper flakes (optional)
Vinegar of your choice (I recommend Balsamic or Cadwell Garden's own hot pepper vinegar)
Prepare spaghetti squash by cutting in half and wrapping in plastic wrap. Microwave 10-12 minutes. Let cool for 20 minutes. While it's cooling, heat olive oil in a large skillet. Slice yellow pear tomatoes lengthwise. Add garlic and hot pepper flakes to the olive oil and stir until garlic is cooked. Add tomatoes and diced red peppers. Do NOT stir for a minute, let brown on one side for a couple minutes. Then stir and sautee until just barely cooked through. While it's cooking, use a fork and pull the "spaghetti" out of the squash and place in a bowl. Toss with vinegar, salt, and pepper. Chiffonade the herbs and add to your skillet at the last minute, they only need to wilt a little bit. Add the skillet mixture to the squash, toss and serve.
Leftovers taste just as good!
(By the way, I used the term puttanesca loosely.)