The first tomatoes known by Europeans, in the 16th century, were yellow. The name itself, which derives from ‘pomo d’oro’, indicates the golden color of the fruit of plants unknown at that time and that were initially used only as an ornament because they thought they were poisonous. The unusual color, however, does not detract from the nutritive properties of the tomato, containing a high quantity of antioxidant substances and vitamins of groups A, C and B. Once selected, the yellow tomato is lightly cooked so it can be peeled and then preserved in water and salt still whole.
Recipe: It is recommended as a base for quick dishes, also it combines very well with vegetables and fish main courses.