I've got an abundance of Yellow Pear Tomatoes.

[Le Taz Hot]

Anyone have any yellow pear tomato recipes? I've already pickled a few jars but pickled yellow pear tomatoes are not something I will use a lot. Any suggestions will be appreciated and if I can can (as in preserve) the results it would be even better.

Thanks in advance for your suggestions.

[Lucinda]

1. I have a few collected links I want to try

I have this recipe bookmarked:
http://foodinjars.com/2011/08/yellow-tomato-and-basil-jam/

I think it would be great with cream cheese and crackers as suggested.
There is another version of a tomato jam out there too - with a few more ingredients.

I'm also curious about this yellow pizza sauce:
http://www.homeatlast.net/yellowpizzasauce.php

If I had a ton of tomatoes to play with, I'd probably try making yellow ketchup.
And I would definitely make chunky salsa, and a Caprese Salad with some too!

[Le Taz Hot]

2. Both of those are perfect!

I think I'll try #1 this morning before work just because I should already have all the ingredients.

Thanks, Lucinda.

[Le Taz Hot]

6. Tried your first recipe yesterday.

The flavor is interesting, good but interesting. For some reason it didn't jell, even though I cheated and added a packet of pectin. Oh well, it's still of a "spread" consistency and is very usable.

When I get my next batch I want to try your second recipe.

[Lucinda]

9. Sorry it didn't set up well!

I'm glad it's still usable though. What will you do with it?
I'll definitely try it with cream cheese and crackers when I make it...

[noamnety]

3. Don't forget you can dry them.

You can dry them til leathery, then throughout the year make things like sun-dried tomato cream cheese.

I posted this in the dehydrator thread too, but I'm pretty excited about trying something new this year - drying tomatoes til they are past leathery, into "crisp" - then grinding them in the blender for a dry powder. That takes virtually no storage space, and you can use the tomato powder for soup, sauce, in place of tomato paste, in dry rubs, etc. http://www.seriouseats.com/2013/02/diy-how-to-make-tomato-powder-paste.html

[Le Taz Hot]

7. So THAT'S how you make

tomato base. We did the same thing with garlic one year -- roasted it and then blended it into a powder. It made the BEST garlic powder.

[NJCher]

4. interesting suggestions on this thread

The ground tomato one is something I'd never thought of.

Le Taz, why not just roast them with garlic and basil. Drizzle with olive oil. Then put them in a freezer bag and put on a cake pan or cookie pan to keep them flat. Once they're frozen like that, they take up hardly any space at all.

The other thing you can do, of course, is put them on your grill and then do the same thing, per above.


Cher

edited to add: because they shrink down so much, you can use a lot of them and it will only result in a couple bags.

I do this myself and love the roasted or grilled flavor when I use them up over the winter in soups and the like.

[NRaleighLiberal]

5. Yellow Pear are prolific, but not of the most intense flavor fresh - how about this?

Heat some olive oil, quickly saute the halved yellow pears, add some hot pepper flakes, salt, pepper, plenty of fresh basil - use over pasta, top with parmesan - if you want, saute some onions, garlic and sweet peppers till limp first before adding the tomatoes.

[Le Taz Hot]

8. I knew you'd pop up on this thread.

That sounds YUMMY and easy. We didn't have time to grow a garden this year (first time in 5 years) and DAMN am I missing going out and picking my own produce every day. Since I didn't grow my own this year I've been haunting the farmers markets to get my produce for canning. Made some good deals and there are a couple of farmers that I can now call a day ahead of time and they'll bring me "seconds." I scored a lug (2 flats) of the BEST organic peaches for $19.00. Made 15 jars of peach butter.