Wordless Wednesday | Yellow Pear Tomatoes

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This is the very first time I have grown this range 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 eco-friendly so I am going to add an picture of what they look like when they are ripe.

Here is a close up of my yellow pear tomatoes.

This is one more close up of the exact same bunch. They are little as well as will not get much bigger either. They are about two inches long.

The plant stands over 5 feet. I am 5’1″ as well as it is well over my head. It is likewise packed with tomatoes.

Here is what they will look like when they are prepared to be picked.

Nutrition info for Yellow Pear Tomatoes

serving Size: about 14 (~ 5 oz or 150 g)

Annoksen koko

Calories 35 Calories from Fat 10

(% everyday value *)

overall Fat 1g 2%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 5mg 0%

overall carbohydrate 7g 2%

Dietary Fiber 1g 4%

Sugars 4g

protein 1g 2%

Vitamin A15%

Vitamin C35%



Est. Percent of Calories from:

Fat 25.7% Carbs 80.0%

protein 11.4%

Here’s a couple of recipes I discovered utilizing 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

DirectionsWash& dry tomatoes.

cut a thin slice from blossom end as well as press out seeds as well as discard.

integrate tomatoes, sugar& salt, simmer up until sugar is dissolved.

Boil for about 40 minutes.

Related  ideas for Preparing a healthy Valentine’s Day meal with Family

add thinly sliced lemon as well as minced or sliced ginger.

Boil about 10 minutes longer.

pour into hot jars as well as seal at once.(source: recipezaar.com)

Recipe: Roasted Yellow Pear Tomatoes

2 pints yellow pear tomatoes, washed with stems removedOlive oil for oiling the pan

Oil an 8×8 glass baking meal with the olive oil. add tomatoes.

For quick roasting: Bake at 400F for 20 minutes. The tomatoes will release juice as well as collapse. Quick-roasted tomatoes are done when the tomato liquid released just starts to brown around the edges of the pan.

For sluggish 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 as well as the liquid has minimized as well as thickened.

(source: GreenDivaMom.com)

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