I haven't used them in salsa but I have in chunky sauce. They worked just beautifully, no difference in flavor. In fact, it can be fun to can jars of differing colors.

Carol

Lesa,

I have tomatoes in just about every colour of the rainbow in my garden, and I make salsa & sauce out of all of them. But I love the yellow ones the best!

Most taste much like red ones but many yellow varieties do have a hint of citrus-y flavour to them (maybe it is psychological, what do I know!). They make a fine salsa, and look lovely.

A mix of yellow an orange ones makes an especially gorgeous salsa. Though if you make Annie's salsa recipe or any recipe that calls for adding tomato sauce and/or paste, unless you add sauce or paste also made from yellow toms, the overall look of the jar will still be red because of the sauce, though when you open it some of the yellow will show through in the chunks.

Do you know what variety(ies) you have? I am a big fan of Yellow Bell for canning --- it is v. meaty, and a nice, productive plant, and a lovely taste that makes a fab. sauce. But as I said, I've made salsa from just about every variety, and it's hard to go wrong!

Enjoy,

Zabby

Zabby & Carol,

Thank you for the information :) Actually, this is the first time I am making salsa, so I cheated and bought a mix to try, but next year I will plant many more tomato plants and try the Annie's salsa as I am seeing all the raves about it :)

Our garden is a small garden and it has been years since I canned and I am already making plans for roma tomatoes to be added to the garden next year.

I am unsure of the variety I have at the present time as my husband usually goes to buy the plants. I already informed him that next year I will participate in choosing plants. Our garden spot is small this year and although I have a good size yard, most of it is shaded, so I will have to be choosy what to plant due to the limited space.

I do know however, that the roma plants tend to ripen mostly at one time and that would be a blessing as I am having problems getting enough tomatoes at one time to process.

Thank you both for the badly needed information as today I am going to can :)

If you have any suggestions on varieties for me to plant next year that are good for just slicing at the table and for canning please let me know :)

Thanks!

Lesa

If you have some freezer space you can spare for just a while, you can freeze tomatoes as they come on and then when you have enough go ahead and make a batch of salsa, pasta sauce, etc.

Flavor is just as good. Texture might be a bit softer, but generally in these recipes it doesn't matter.

Carol

I wanna make some yellow tomato sauce, it'd be interesteing with spinach noodles :)

I've never been fond of freezing tomatoes, they tend to be watery after defrosting,

lesa, grow LOTS of roma's I plant about 20 plants every year, I get enough for processing when they ripen. make my 4 batches and then pull the rest. growing lots is the only sure way to have on had what you need for processing.

I assume you cut them up before freezing?? This is a great idea :)

I grew yellows for the first time this year. I made a great yellow tomato basil pasta sauce that came out beautiful. I also made yellow salsa straight and another batch with orange tomatos. I tend to keep my salsa very fresh so there are visible chunks in it.

I also just made Honeyed Yellow Tomato Dipping Sauce, it came out yummy, had some last night with chicken fingers I made and yukon gold french fries.

Susan

Tomatoes do tend to be watery after defrosting, but that disadvantage can also be a good thing. You can drain off the watery liquid so there's just the pulp or meat and work with that. We're talking about a cooked product anyway.

You can prep the tomatoes as far as you like before freezing. Probably the most common option is to wash and core then freeze. The skins slip off easily when thawed so you save yourself blanching.

Carol

Oooh Honeyed Yellow Tomato Dipping Sauce? That sounds good- Care to share the recipe? I have a ton of yellow pear toms that I need to use, and I was considering either mixing them in with the others for sauce, or also yellow tomato Jam. I've never tried tomato jam, however, and I'm skeptical if it would get eaten in my house...

I canned my first "plain" tomatoes the other night (I've only done salsa) and I layered orange, red, and yellow tomatoes and it looks sooo pretty! I'm curious if my Yellow Bell tomatoes are true to type because they are very small and seem like a pain to process. I have tons of Kellog's Breakfast and some Azoychka, Yellow Bell, and some bi-color tomatoes I'm thinking of experimenting with and making an all orange/yellow salsa with. I even have orange and yellow peppers. I wonder how watery the salsa would be if I left out the sauce and paste in the Annie's Salsa recipe.

Tyffanie

We put a mixture of yellow, orange, and red tomatoes into salsa this year. It makes a beautiful salsa. We don't put in sauce or paste, so we get the distinct tomato colors. Throw in the roasted red and green peppers, white onions and garlic, and a little fruit (papaya went into the last batch) and it is just gorgeous. We have found that a few plums add a nice rich color as well as pectin for a thicker sauce, which helps since we aren't adding paste.

We didn't grow Roma tomatoes this year except for the volunteers. Hubby and I both find them a bit tasteless compared to other awesome varieties out there. We instead grow and can the tastiest varieties and just squeeze the juice and seeds out, and later drink the juice. This year we have had some delicious Purple Cherokee, Wisconsin 55, and a yellow with red blush kind called Mr. Stripey. I have grown an identical looking/tasting heirloom from a former neighbor. They called it Dad's or Granddad's, thought it was a name but maybe that is who it came from. We have some orange kind called Old German but that isn't too special tasting.

Hubby says no more growing Roma type tomatoes since they don't have as much flavor. (Although we are going to Rome soon, that is what I am working on in a different screen!) Our neighbors had also given us a Purple Cherokee in the past, but I didn't like that so much, don't know if it was the difference in soil or seed or what. However, the ones we have this year from the local nursery are FABULOUS. Very prone to cracking, but who cares, they are so delicious.

We have 50+ tomato plants, so having enough at one time isn't the problem. Picking while mosquitoes devore me is the problem!

Marcia