These little tomatoes are only a couple inches long and have a nice golden color. They are less acidic than red tomatoes, which gives them a more mellow, sweeter taste. They have been very prolific in my garden this year, producing far more than any of our other tomato varieties. They make a nice addition to salsas and look pretty in salads. I also dehydrated a batch and packed them in olive oil, and am looking forward to using them.
My latest culinary creation utilizing my abundance of yellow pear tomatoes was jam. Now, at first when you hear "tomato jam," it may sound weird, and even kinda gross. But trust me, this jam is anything but gross! It somewhat reminds me of sweet and sour sauce, and it's got a little bit of spice to it, which I find to be absolutely delicious. You can use this jam as a topping for toast or biscuits, poured on cream cheese as a cracker spread, or a glaze for meats. Following the jam recipe, I will also have a recipe for sweet and sour chicken that I made the other night using this jam--yum!
|Yellow pear tomato jam on top of cream cheese, garnished with chives and basil.|
And an additional recipe for you to put your jam to use: