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nutrition Wordless Wednesday

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)

Amount per Serving
  • Calories 35 Calories from Fat 10
(% Daily Value *)
  • Total Fat 1g 2%
  • Saturated Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 5mg 0%
  • Total Carbohydrate 7g 2%
  • Dietary Fiber 1g 4%
  • Sugars 4g
  • Protein 1g 2%
  • Vitamin A15%
  • Vitamin C35%
  • Calcium0%
  • Iron2%
Est. Percent of Calories from:
Fat 25.7% Carbs 80.0%
Protein 11.4%

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.

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Add thinly sliced lemon and minced or sliced ginger.

Boil about 10 minutes longer.

Pour into hot jars and seal at once.
(source: recipezaar.com)

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.

(source: GreenDivaMom.com)


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Cascia Talbert

Cascia Talbert is a devout Catholic, mother of five children, health and fitness enthusiast and positive parenting supporter. She is also the founder of the award winning online health, fitness, parenting and Christian faith magazine for moms, the Healthy Moms Magazine. She lives in the Chicago suburbs with her husband, five children and one spoiled cat. Her hobbies include gardening, country music, running, and playing her flute. Check out her first book, "Taking Care of your Family's Health and Well-being, Saints to Turn to and the Catholic Faith," available anywhere books are sold.



  1. Marilyn (A Lot of Loves) June 30, 2010

    I've eaten those before but only from the store. Tomatoes always taste better fresh picked so I bet you'll really enjoy them!

  2. blueviolet June 30, 2010

    I've never heard of those before. They are pretty!