Wordless Wednesday | Yellow Pear Tomatoes
This is the first time I have grown this variety of tomatoes. I am anxious to try them too. I’ve heard that they are sweeter than other varieties.
Right now my yellow pear tomatoes are green so I am going to add an image of what they look like when they are ripe.
Here is a close up of my yellow pear tomatoes.
This is another close up of the same bunch. They are small and will not get much bigger either. They are about two inches long.
The plant stands over 5 feet. I am 5’1″ and it is well over my head. It is also loaded with tomatoes.
Here is what they will look like when they are ready to be picked.
Nutrition Information for Yellow Pear Tomatoes
Serving Size: about 14 (~ 5 oz or 150 g)
- Calories 35 Calories from Fat 10
- Vitamin A15%
- Vitamin C35%
Here’s a couple of recipes I found using Yellow Pear Tomatoes
Yellow Pear Tomato Preserves
* 8 cups yellow pear tomatoes
* 1 lemon
* 3 cups sugar
* 1 teaspoon salt
* 4 tablespoons gingerroot or thinly sliced candied ginger
Wash& dry tomatoes.
Cut a thin slice from blossom end and press out seeds and discard.
Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
Boil for about 40 minutes.
Add thinly sliced lemon and minced or sliced ginger.
Boil about 10 minutes longer.
Pour into hot jars and seal at once.
Recipe: Roasted Yellow Pear Tomatoes
2 pints yellow pear tomatoes, washed with stems removed
Olive oil for oiling the pan
Oil an 8×8 glass baking dish with the olive oil. Add tomatoes.
For quick roasting: Bake at 400F for 20 minutes. The tomatoes will release juice and collapse. Quick-roasted tomatoes are done when the tomato liquid released just starts to brown around the edges of the pan.
For slow roasting: Bake at 250F for 45 minutes to 1 hour, stirring every 15 minutes to keep the tomato skins coated with juices. Slow-roasted tomatoes are done when they are a rich golden color throughout and the liquid has reduced and thickened.