20 Delicious Yellow Tomato Recipes for Summer

Summer’s here, and with it comes the vibrant, sun-kissed charm of yellow tomatoes! Whether you’re whipping up a quick weeknight dinner or hosting a backyard BBQ, these golden gems are about to become your seasonal obsession. From refreshing salads to hearty mains, we’ve rounded up 20 delicious ways to savor their sweet, tangy flavor. Ready to brighten up your plate? Let’s dive into these mouthwatering recipes!

Yellow Tomato Gazpacho

Harvest the essence of summer with this vibrant Yellow Tomato Gazpacho, a chilled soup that’s as refreshing as it is visually stunning. Perfect for those sweltering days when you crave something light yet full of flavor, this dish is a celebration of ripe, sun-kissed tomatoes.

Ingredients

• 4 cups of yellow tomatoes, roughly chopped (because who has time for perfect dice?)
• 1 cucumber, peeled and seeded (for that crisp, clean taste)
• 1/2 cup of red bell pepper, chopped (a splash of color never hurt anyone)
• 1/4 cup of red onion, finely diced (just enough to add a little zing)
• 2 cloves of garlic, minced (because garlic is life)
• 2 tbsp of olive oil (the good stuff)
• 1 tbsp of sherry vinegar (for a touch of sophistication)
• 1 tsp of salt (to make all the flavors pop)
• A couple of ice cubes (to chill it down quick)

Instructions

1. In a blender, combine the yellow tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth. Tip: For a silkier texture, strain the mixture through a fine-mesh sieve.
2. Add the olive oil, sherry vinegar, and salt to the blender. Pulse a few times to incorporate. Tip: Taste and adjust the seasoning before chilling, as cold dulls flavors.
3. Throw in a couple of ice cubes and blend until they’re completely dissolved. This quickly chills the soup without diluting it too much. Tip: If you’re planning ahead, skip the ice and refrigerate the soup for at least 2 hours instead.
4. Serve the gazpacho in chilled bowls or glasses for an extra refreshing experience.

A symphony of flavors and textures, this Yellow Tomato Gazpacho is a delightful balance of sweet, tangy, and fresh. Serve it with a drizzle of olive oil and a sprinkle of chopped herbs for an elegant touch, or pair it with grilled seafood for a light summer meal.

Roasted Yellow Tomato Soup

Heirloom yellow tomatoes, with their sun-kissed hue and naturally sweet flavor, transform into a velvety soup that’s as visually stunning as it is delicious. This roasted yellow tomato soup is a celebration of summer’s bounty, offering a comforting bowl that’s both light and deeply satisfying.

Ingredients

• About 2 pounds of yellow tomatoes, halved
• A couple of tablespoons of olive oil
• A pinch of salt
• A splash of heavy cream
• A handful of fresh basil leaves
• 2 cloves of garlic, minced
• A dash of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the halved yellow tomatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt and minced garlic.
3. Roast in the oven for about 25 minutes, or until the tomatoes are soft and slightly caramelized around the edges.
4. Transfer the roasted tomatoes to a blender, add the fresh basil leaves, and blend until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
5. Pour the blended soup into a pot over medium heat, stir in the heavy cream, and let it simmer for 5 minutes. Tip: Adjust the consistency with a little water or vegetable stock if it’s too thick.
6. Season with a dash of black pepper, taste, and add more salt if needed. Tip: A pinch of sugar can balance the acidity if your tomatoes are particularly tart.
7. Serve hot, garnished with a drizzle of olive oil and a few basil leaves for a touch of elegance.

Zesty and vibrant, this roasted yellow tomato soup boasts a creamy texture and a sweet, slightly smoky flavor from the roasting process. Pair it with a crusty baguette or a grilled cheese sandwich for a comforting meal that highlights the simplicity and beauty of its ingredients.

Yellow Tomato and Basil Bruschetta

Just when you thought bruschetta couldn’t get any more vibrant, this yellow tomato and basil version comes along to brighten up your appetizer spread. With its sunny hues and fresh flavors, it’s a delightful twist on the classic that’s perfect for summer gatherings.

Ingredients

• a couple of ripe yellow tomatoes, diced
• a handful of fresh basil leaves, thinly sliced
• a splash of extra virgin olive oil
• a drizzle of balsamic glaze
• a pinch of sea salt
• a few cracks of black pepper
• a loaf of crusty baguette, sliced
• a clove of garlic, halved

Instructions

1. Preheat your oven to 375°F to toast the baguette slices to golden perfection, about 10 minutes.
2. While the bread toasts, gently toss the diced yellow tomatoes with the sliced basil, olive oil, balsamic glaze, sea salt, and black pepper in a mixing bowl. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. Once the baguette slices are toasted, rub each one with the cut side of the garlic clove for a subtle, aromatic kick. Tip: Do this while the bread is still warm to better absorb the garlic’s flavor.
4. Spoon the tomato and basil mixture generously over each garlic-rubbed baguette slice. Tip: For an extra touch of elegance, drizzle a bit more balsamic glaze over the top before serving.

The yellow tomato and basil bruschetta offers a juicy crunch with every bite, the sweetness of the tomatoes perfectly balanced by the tangy balsamic and the peppery basil. Serve it on a rustic wooden board for a charming, picnic-ready presentation.

Yellow Tomato Salsa

Just when you thought salsa couldn’t get any more vibrant, along comes this golden-hued delight that’s as visually stunning as it is delicious. Yellow tomato salsa brings a sweet, slightly tangy twist to your table, perfect for those who adore a fresh, summery condiment with a bit of elegance.

Ingredients

• 2 cups of yellow tomatoes, diced
• 1/4 cup of red onion, finely chopped
• a splash of lime juice (about 2 tbsp)
• a couple of jalapeños, seeded and minced
• 1/4 cup of cilantro, chopped
• a pinch of salt
• a drizzle of olive oil (about 1 tbsp)

Instructions

1. In a large bowl, combine the diced yellow tomatoes and finely chopped red onion.
2. Add the minced jalapeños to the bowl, adjusting the quantity based on your heat preference.
3. Squeeze in the lime juice, ensuring it’s evenly distributed for that perfect zing.
4. Toss in the chopped cilantro, mixing gently to keep the herbs intact.
5. Sprinkle a pinch of salt over the mixture, then drizzle with olive oil for a glossy finish.
6. Let the salsa sit for at least 15 minutes at room temperature to allow the flavors to meld beautifully.

Vibrant and chunky, this yellow tomato salsa offers a delightful contrast of textures, from the juicy tomatoes to the crisp onions. Serve it atop grilled fish for a burst of color or alongside crispy tortilla chips for a simple yet sophisticated snack.

Yellow Tomato and Mozzarella Salad

Harvest the essence of summer with this vibrant Yellow Tomato and Mozzarella Salad, a dish that marries the sweetness of sun-ripened tomatoes with the creamy delicacy of fresh mozzarella, all brought together with a whisper of basil and a drizzle of golden olive oil.

Ingredients

• a couple of large yellow tomatoes, sliced into 1/4-inch thick rounds
• 8 oz fresh mozzarella, sliced into 1/4-inch thick rounds
• a handful of fresh basil leaves
• a splash of extra virgin olive oil
• a pinch of sea salt
• a crack of black pepper

Instructions

1. Arrange the yellow tomato slices and mozzarella slices alternately on a large serving platter for a visually appealing presentation.
2. Tuck the fresh basil leaves between the tomato and mozzarella slices, ensuring each bite will have a hint of basil.
3. Drizzle the extra virgin olive oil evenly over the arranged slices, using about 2 tablespoons for a subtle richness.
4. Sprinkle a pinch of sea salt and a crack of black pepper over the top to enhance the flavors.
5. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together beautifully.

Each bite of this salad offers a juicy burst from the tomatoes, contrasted by the smooth, creamy mozzarella, with the basil adding a fresh, aromatic lift. For an extra touch of elegance, serve it on a chilled platter to keep the ingredients cool and refreshing on a warm summer day.

Yellow Tomato Pasta Sauce

Yellow tomatoes bring a vibrant hue and a subtly sweet, less acidic flavor to this pasta sauce, making it a standout dish for any summer table. Your pasta nights will never be the same once you’ve tried this golden-hued delight.

Ingredients

• 2 cups of yellow tomatoes, chopped
• 3 cloves of garlic, minced
• A splash of olive oil
• A couple of fresh basil leaves, torn
• 1/2 cup of heavy cream
• Salt, just a pinch
• 1/2 pound of your favorite pasta

Instructions

1. Heat a splash of olive oil in a large pan over medium heat until shimmering.
2. Add the minced garlic, sautéing for about 1 minute until fragrant but not browned.
3. Toss in the chopped yellow tomatoes, cooking them down for 10 minutes until they start to break apart and release their juices.
4. Stir in the heavy cream, blending it smoothly into the tomato mixture for a rich, velvety texture.
5. Season with a pinch of salt, adjusting as needed to highlight the tomatoes’ natural sweetness.
6. While the sauce simmers, cook your pasta in boiling salted water until al dente, about 8-10 minutes, reserving a cup of pasta water for adjusting the sauce’s consistency.
7. Drain the pasta and toss it directly into the sauce, adding a bit of pasta water if needed to loosen it up.
8. Finish by tearing fresh basil leaves over the top for a burst of color and aroma.

Velvety and rich, this yellow tomato pasta sauce clings beautifully to each strand of pasta, offering a luxurious texture and a flavor that’s both bright and comforting. Serve it with a sprinkle of Parmesan or alongside a crisp white wine for an effortlessly elegant meal.

Stuffed Yellow Tomatoes

Amid the vibrant hues of summer produce, stuffed yellow tomatoes stand out as a delightful twist on a classic, offering a sunny burst of flavor that’s as visually appealing as it is delicious. These garden gems, filled with a savory mixture and baked to perfection, are a testament to the elegance of simple ingredients transformed into something extraordinary.

Ingredients

• 4 large yellow tomatoes
• A cup of cooked quinoa
• A handful of fresh basil, chopped
• A couple of cloves of garlic, minced
• A splash of olive oil
• A pinch of salt and pepper
• A half cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Slice the tops off the yellow tomatoes and carefully scoop out the insides, leaving a sturdy shell. Tip: Save the scooped-out tomato flesh for a fresh salsa or sauce.
3. In a bowl, mix the cooked quinoa, chopped basil, minced garlic, a pinch of salt and pepper, and half of the Parmesan cheese. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing.
4. Generously fill each tomato shell with the quinoa mixture and place them in the prepared baking dish.
5. Sprinkle the remaining Parmesan cheese on top of each stuffed tomato. Tip: For a golden crust, broil for the last 2 minutes of baking.
6. Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender and the filling is heated through.

Vibrant and hearty, these stuffed yellow tomatoes boast a delightful contrast between the juicy tomato shell and the savory, cheesy filling. Serve them atop a bed of greens for a light lunch or alongside grilled chicken for a more substantial meal.

Yellow Tomato and Corn Salad

On a warm summer day, nothing refreshes quite like a vibrant Yellow Tomato and Corn Salad, a dish that marries the sweetness of corn with the tangy brightness of yellow tomatoes, creating a symphony of flavors that dance on the palate.

Ingredients

• 2 cups of fresh corn kernels (about 3 ears)
• 1 pint of yellow cherry tomatoes, halved
• a small handful of fresh basil leaves, torn
• a splash of extra virgin olive oil
• a couple of tablespoons of apple cider vinegar
• a pinch of salt and freshly ground black pepper

Instructions

1. Bring a pot of water to a boil and blanch the corn kernels for 2 minutes to enhance their sweetness, then drain and let cool.
2. In a large bowl, combine the cooled corn, halved yellow cherry tomatoes, and torn basil leaves.
3. Drizzle with a splash of extra virgin olive oil and a couple of tablespoons of apple cider vinegar, then season with a pinch of salt and freshly ground black pepper.
4. Toss the salad gently to combine all the ingredients without crushing the tomatoes.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Crunchy, sweet, and bursting with summer flavors, this salad is a testament to the beauty of simple ingredients. Serve it alongside grilled fish or chicken for a light, yet satisfying meal, or enjoy it as a standalone dish for a quick lunch.

Yellow Tomato Jam

Perfectly ripe yellow tomatoes transform into a luscious jam that’s as versatile as it is vibrant, offering a sweet yet tangy condiment that elevates everything from morning toast to gourmet cheese boards.

Ingredients

• 2 pounds of yellow tomatoes, cored and roughly chopped
• 1 cup of granulated sugar
• A splash of lemon juice (about 2 tablespoons)
• A couple of vanilla bean pods, split and seeds scraped
• A pinch of salt

Instructions

1. In a large, heavy-bottomed pot, combine the yellow tomatoes, sugar, lemon juice, vanilla bean pods and seeds, and salt.
2. Stir the mixture over medium heat until the sugar dissolves completely, about 5 minutes. Tip: Use a wooden spoon to gently stir to avoid breaking the tomatoes too much.
3. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
4. Simmer, stirring occasionally, until the jam thickens and reaches 220°F on a candy thermometer, about 45 minutes. Tip: To test the jam’s consistency, place a small amount on a chilled plate; if it gels, it’s ready.
5. Remove the vanilla bean pods and discard them. Tip: For a smoother jam, you can blend it briefly with an immersion blender, but leaving it chunky adds a lovely texture.
6. Let the jam cool slightly before transferring it to clean jars. Seal and store in the refrigerator for up to 2 weeks.

Keenly balanced between sweet and tart, this yellow tomato jam boasts a velvety texture with occasional bursts of tomato flesh. Try it swirled into yogurt or as a glaze for grilled chicken to discover its delightful versatility.

Yellow Tomato and Avocado Salad

On a warm summer day, nothing refreshes quite like a vibrant Yellow Tomato and Avocado Salad, a dish that marries the sweetness of sun-ripened tomatoes with the creamy richness of avocado, dressed in a light, zesty vinaigrette.

Ingredients

• 2 large yellow tomatoes, diced
• 1 ripe avocado, cubed
• a small handful of fresh basil leaves, torn
• a splash of extra virgin olive oil
• a couple of tablespoons of balsamic vinegar
• a pinch of sea salt
• a dash of freshly ground black pepper

Instructions

1. In a large mixing bowl, gently combine the diced yellow tomatoes and cubed avocado, taking care not to mash the avocado.
2. Drizzle the extra virgin olive oil and balsamic vinegar over the tomato and avocado mixture, ensuring an even coating.
3. Sprinkle the torn basil leaves, sea salt, and freshly ground black pepper over the salad, then toss lightly to distribute the flavors evenly.
4. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together beautifully.
5. For an extra touch of elegance, serve the salad on a chilled plate to keep it refreshingly cool.

Perfectly balanced, this salad offers a delightful contrast between the juicy tomatoes and the buttery avocado, with the basil adding a fragrant freshness. Present it as a standalone light lunch or as a sophisticated side to grilled seafood for a meal that sings of summer.

Yellow Tomato Tart

Brimming with the vibrant hues of summer, this Yellow Tomato Tart is a celebration of simplicity and flavor, where the sweetness of sun-ripened tomatoes meets the buttery crispness of a perfectly baked crust.

Ingredients

• 1 1/4 cups all-purpose flour, plus a little extra for dusting
• 1/2 cup unsalted butter, chilled and diced
• A pinch of salt
• 3-4 tbsp ice water
• 4-5 medium yellow tomatoes, sliced
• A splash of olive oil
• A couple of fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Trim the edges and prick the base with a fork.
5. Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment.
6. Brush the base with a little olive oil, then layer the tomato slices and basil leaves. Sprinkle with Parmesan cheese.
7. Brush the edges of the tart with the beaten egg for a golden finish. Bake for 25-30 minutes, until the crust is golden and the tomatoes are soft.
8. Let the tart cool for 5 minutes before slicing. Tip: Letting it rest ensures cleaner slices.

Yielded by the oven, this tart boasts a contrast of textures—crisp crust against juicy tomatoes—while the Parmesan adds a savory depth. Serve it warm with a drizzle of balsamic reduction for an extra touch of elegance.

Yellow Tomato and Goat Cheese Pizza

Elevate your pizza night with this exquisite Yellow Tomato and Goat Cheese Pizza, a vibrant blend of sweet, tangy flavors atop a crisp, golden crust. Perfect for summer evenings, this dish marries the richness of goat cheese with the bright acidity of yellow tomatoes for a truly unforgettable meal.

Ingredients

• 1 pre-made pizza dough, about 12 inches
• A couple of yellow tomatoes, thinly sliced
• 4 oz goat cheese, crumbled
• A splash of olive oil
• A handful of fresh basil leaves
• A pinch of salt
• A sprinkle of freshly ground black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for about 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For a crispier crust, let it rest for 10 minutes before stretching.
3. Brush the dough with a splash of olive oil, then arrange the yellow tomato slices evenly over the top.
4. Scatter the crumbled goat cheese over the tomatoes, then season with a pinch of salt and a sprinkle of black pepper.
5. Transfer the pizza to the preheated stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is slightly melted.
6. Remove from the oven and immediately top with fresh basil leaves for a burst of color and flavor.

Best enjoyed fresh out of the oven, this pizza offers a delightful contrast between the creamy goat cheese and the juicy, sweet tomatoes. For an extra touch of elegance, drizzle with a balsamic reduction before serving.

Yellow Tomato Chutney

Just when you thought tomatoes couldn’t get any more versatile, along comes this golden-hued chutney that’s as vibrant in flavor as it is in color. Perfect for spooning over grilled cheeses or swirling into creamy soups, this Yellow Tomato Chutney is a sweet, tangy condiment that elevates any dish it graces.

Ingredients

• a couple of pounds of yellow tomatoes, roughly chopped
• a cup of granulated sugar
• a splash of apple cider vinegar
• a handful of golden raisins
• a teaspoon of mustard seeds
• a pinch of ground turmeric
• a dash of red pepper flakes
• a small onion, finely diced

Instructions

1. In a large pot, combine the yellow tomatoes, sugar, and apple cider vinegar over medium heat, stirring until the sugar dissolves.
2. Add the golden raisins, mustard seeds, turmeric, red pepper flakes, and diced onion to the pot, stirring to mix well.
3. Bring the mixture to a simmer, then reduce the heat to low, letting it cook uncovered for about 45 minutes, stirring occasionally to prevent sticking.
4. As the chutney thickens, keep an eye on the consistency; it should coat the back of a spoon when done. Tip: If it’s too thin, let it simmer a bit longer.
5. Once thickened, remove from heat and let cool to room temperature before transferring to jars. Tip: Sterilize your jars beforehand to ensure the chutney keeps longer.
6. Store in the refrigerator for up to two weeks, or process in a water bath for longer storage. Tip: For a smoother texture, blend half of the chutney before adding it back to the pot.

Oozing with a luscious, jam-like consistency, this chutney strikes a delightful balance between sweet and spicy. Try it as a bold accompaniment to a cheese board or as a glaze for roasted vegetables to add a pop of color and flavor.

Yellow Tomato and Cucumber Salad

Harvest the essence of summer with this vibrant Yellow Tomato and Cucumber Salad, a dish that marries the sweetness of sun-ripened tomatoes with the crisp freshness of cucumbers, all brought together with a delicate dressing that sings of the season.

Ingredients

• 2 cups of yellow tomatoes, halved
• 1 large cucumber, thinly sliced
• A splash of olive oil
• A couple of tablespoons of white wine vinegar
• A pinch of salt
• A handful of fresh basil leaves, torn

Instructions

1. In a large bowl, gently toss the halved yellow tomatoes and thinly sliced cucumber together.
2. Drizzle a splash of olive oil over the vegetables, followed by a couple of tablespoons of white wine vinegar, ensuring everything is lightly coated.
3. Sprinkle a pinch of salt over the salad to enhance the natural flavors of the ingredients.
4. Add a handful of torn fresh basil leaves to the bowl, mixing them in gently to avoid bruising the delicate herbs.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

Refreshingly crisp with a sweet and tangy dressing, this salad is a testament to the simplicity of summer produce. Serve it alongside grilled fish or chicken for a light, yet satisfying meal, or enjoy it as a standalone dish to savor the pure flavors of the season.

Yellow Tomato and Peach Salad

Fusing the sun-kissed sweetness of summer peaches with the vibrant acidity of yellow tomatoes, this salad is a celebration of seasonal produce at its peak. Perfect for al fresco dining, it’s a dish that balances flavors and textures with effortless grace.

Ingredients

• 2 large yellow tomatoes, sliced into wedges
• 2 ripe peaches, pitted and sliced
• A handful of fresh basil leaves, torn
• A splash of extra virgin olive oil
• A drizzle of balsamic glaze
• A pinch of flaky sea salt
• A couple of cracks of black pepper

Instructions

1. Begin by gently tossing the yellow tomato wedges and peach slices in a large mixing bowl to combine them without bruising the fruit.
2. Drizzle the extra virgin olive oil over the tomato and peach mixture, using just enough to lightly coat the ingredients for a glossy finish.
3. Add the torn basil leaves to the bowl, reserving a few for garnish, and toss once more to distribute the herbs evenly throughout the salad.
4. Arrange the salad on a serving platter, ensuring the colors and shapes are visually appealing for that magazine-worthy presentation.
5. Finish with a drizzle of balsamic glaze, a pinch of flaky sea salt, and a couple of cracks of black pepper to enhance the natural flavors of the fruits.

Kaleidoscopic in appearance, this salad offers a juicy crunch from the peaches contrasted with the soft, yielding texture of the tomatoes. Serve it alongside grilled fish or as part of a vegetarian mezze platter for a refreshing summer meal that’s as beautiful as it is delicious.

Yellow Tomato and Shrimp Pasta

Sun-kissed yellow tomatoes and succulent shrimp come together in this vibrant pasta dish, offering a burst of summer flavors that are both luxurious and comforting. The sweetness of the tomatoes perfectly complements the delicate brininess of the shrimp, creating a harmonious blend that’s sure to impress.

Ingredients

• 8 ounces of linguine pasta
• 1 pound of large shrimp, peeled and deveined
• 2 cups of yellow cherry tomatoes, halved
• 3 cloves of garlic, minced
• A splash of extra virgin olive oil
• A couple of tablespoons of unsalted butter
• 1/2 cup of dry white wine
• A pinch of red pepper flakes
• Salt and freshly ground black pepper, to your liking
• A handful of fresh basil leaves, torn
• 1/2 cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil and a couple of tablespoons of butter in a large skillet over medium heat until the butter melts.
3. Add the shrimp to the skillet, seasoning with a pinch of red pepper flakes, salt, and pepper. Cook for about 2 minutes per side until they turn pink and opaque. Remove and set aside.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes to reduce slightly.
6. Add the halved yellow tomatoes to the skillet, cooking for another 3-4 minutes until they start to soften. Tip: The tomatoes should retain some of their shape for texture.
7. Return the shrimp to the skillet, along with the cooked linguine and reserved pasta water. Toss everything together gently to combine, adding more pasta water if needed to loosen the sauce.
8. Finish by stirring in the torn basil leaves and grated Parmesan cheese, adjusting the seasoning if necessary. Tip: The cheese will melt into the sauce, adding a creamy richness.

Every bite of this dish offers a delightful contrast between the tender shrimp and the al dente pasta, with the yellow tomatoes providing a sweet, juicy pop. Serve it with a crisp white wine and a side of crusty bread to soak up the delicious sauce.

Yellow Tomato and Feta Salad

Unveiling the vibrant hues and flavors of summer, this Yellow Tomato and Feta Salad is a refreshing ode to simplicity and elegance. Perfect for those balmy evenings when only the freshest ingredients will do, it’s a dish that sings with the brightness of ripe tomatoes and the creamy tang of feta.

Ingredients

• 2 cups of yellow cherry tomatoes, halved
• a generous handful of fresh basil leaves, torn
• 1/2 cup of crumbled feta cheese
• a splash of extra virgin olive oil
• a couple of tablespoons of balsamic glaze
• a pinch of sea salt
• a few cracks of black pepper

Instructions

1. In a large mixing bowl, combine the halved yellow cherry tomatoes and torn basil leaves.
2. Drizzle the extra virgin olive oil over the tomato and basil mixture, gently tossing to coat.
3. Sprinkle the crumbled feta cheese evenly over the salad.
4. Drizzle the balsamic glaze across the top for a sweet and tangy finish.
5. Season with a pinch of sea salt and a few cracks of black pepper, adjusting to your liking.
6. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together beautifully.

With its juicy tomatoes, creamy feta, and aromatic basil, this salad offers a delightful contrast of textures and flavors. Serve it alongside grilled fish or as a standalone dish with crusty bread to soak up the delicious dressing.

Yellow Tomato and Herb Frittata

Delightfully vibrant and bursting with summer flavors, this Yellow Tomato and Herb Frittata is a celebration of simplicity and elegance on a plate. Perfect for a leisurely brunch or a light dinner, it’s a dish that promises to brighten any meal with its sunny hues and aromatic herbs.

Ingredients

• 6 large eggs
• A splash of whole milk
• A couple of yellow tomatoes, sliced
• A handful of fresh basil, chopped
• A small bunch of chives, snipped
• A pinch of salt and freshly ground black pepper
• A tablespoon of olive oil

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for the frittata to finish cooking evenly.
2. In a bowl, whisk together the eggs and a splash of whole milk until just combined; overmixing can make the frittata tough.
3. Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Tip: Using a cast-iron skillet can give your frittata beautifully crisp edges.
4. Arrange the sliced yellow tomatoes in the skillet, then pour the egg mixture over them, ensuring the tomatoes are evenly distributed.
5. Sprinkle the chopped basil and snipped chives over the top, along with a pinch of salt and freshly ground black pepper.
6. Let the frittata cook undisturbed on the stove for about 5 minutes, or until the edges start to set. Tip: Gently lifting the edges with a spatula allows uncooked egg to flow underneath for even cooking.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set in the center and slightly puffed.
8. Remove from the oven and let it sit for a couple of minutes before slicing. Tip: This resting time makes it easier to cut and helps the flavors meld together.

Best enjoyed warm, this frittata boasts a creamy interior with pockets of juicy tomatoes and a fragrant herb finish. Serve it with a crisp green salad or atop a slice of toasted artisan bread for a complete meal that’s as pleasing to the eye as it is to the palate.

Yellow Tomato and Lentil Curry

Delightfully vibrant and brimming with warmth, this Yellow Tomato and Lentil Curry is a testament to the beauty of simple ingredients coming together to create something extraordinary. Its golden hue and aromatic spices promise a dish that’s as nourishing as it is flavorful, perfect for those seeking comfort with a touch of elegance.

Ingredients

• a couple of tablespoons of olive oil
• one large onion, finely chopped
• three cloves of garlic, minced
• a tablespoon of fresh ginger, grated
• a teaspoon of ground turmeric
• a teaspoon of ground cumin
• a teaspoon of ground coriander
• a pinch of cayenne pepper
• a cup of dried green lentils, rinsed
• four cups of vegetable broth
• four yellow tomatoes, diced
• a splash of coconut milk
• a handful of fresh cilantro, chopped
• salt, to your liking

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the turmeric, cumin, coriander, and cayenne pepper, cooking for another minute until fragrant.
4. Tip in the lentils and vegetable broth, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 25 minutes, or until the lentils are tender.
5. Add the diced yellow tomatoes and coconut milk, simmering uncovered for an additional 10 minutes to allow the flavors to meld.
6. Season with salt and sprinkle with fresh cilantro before serving.

Every spoonful of this curry offers a harmonious blend of creamy lentils and tangy yellow tomatoes, with a hint of spice that lingers pleasantly. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of its golden goodness.

Yellow Tomato and Garlic Confit

Mellow yet vibrant, this Yellow Tomato and Garlic Confit is a sublime blend of summer’s sweetness and the deep, caramelized notes of slow-cooked garlic. Perfect for spreading on crusty bread or elevating a simple pasta dish, it’s a versatile condiment that captures the essence of leisurely, flavorful cooking.

Ingredients

• 2 cups of yellow tomatoes, halved
• A whole head of garlic, cloves separated but not peeled
• A generous splash of olive oil
• A couple of fresh thyme sprigs
• A pinch of salt

Instructions

1. Preheat your oven to 300°F to ensure a low and slow cooking process that coaxes out the flavors.
2. In a baking dish, combine the halved yellow tomatoes and unpeeled garlic cloves. Tip: Leaving the garlic cloves in their skins prevents them from burning and makes them easier to peel after cooking.
3. Drizzle everything with a generous splash of olive oil, ensuring all pieces are lightly coated. This not only adds flavor but also helps in achieving a confit texture.
4. Toss in a couple of fresh thyme sprigs and a pinch of salt for an aromatic depth. Tip: Thyme’s earthy notes complement the sweetness of the tomatoes and garlic beautifully.
5. Cover the dish tightly with aluminum foil and bake for about 2 hours, until the tomatoes are collapsed and the garlic is soft. Tip: Check halfway through to ensure nothing is drying out; add a bit more oil if needed.
6. Once done, let it cool slightly before peeling the garlic cloves. The skins should slide off easily now.
7. Gently mash the tomatoes and garlic together with a fork for a rustic texture, or blend for a smoother consistency.

Just like that, you’ve got a confit that’s bursting with the sunny sweetness of yellow tomatoes and the mellow, nutty depth of garlic. Try it dolloped over grilled fish or stirred into risotto for an instant flavor upgrade.

Conclusion

We hope this roundup of 20 delicious yellow tomato recipes inspires your summer cooking! From fresh salads to savory mains, there’s something for every home cook to enjoy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of cooking with yellow tomatoes. Happy cooking!