Are red, black and yellow tomatoes only different in color? Between their taste, flesh and juice, each tomato has its own particularity. Not all of them are necessarily cooked in the same way and are reserved for specific preparations.
Red tomatoes: the classics, to cook for everyone
Red tomatoes, generally sweet, are the most versatile in cooking. Between “Roma”, “Rose de Berne”, “Saint Pierre”, or “Cobra”, red tomatoes are everywhere. In salads, accompanied by mozzarella, in sauce, in the oven to spice up fish, in ratatouille or in soup, they are neither too acidic nor too sweet, making them ideal for any type of preparation.
Black tomatoes: the earthy ones, to eat as is
Black tomatoes, known as “Black Crimean”, are “more complex”, intense with earthy, even smoky notes on the palate. They are rather used in salads, carpaccio, or as is with a drizzle of olive oil to preserve the flavor that distinguishes them. For good reason, when cooking and/or in contact with other fruits and vegetables, meat or fish, we may no longer be able to distinguish its aromas and its particularly firm flesh.
Yellow tomatoes: the sweet ones, to enjoy on the go
Sweeter and less acidic than red tomatoes, yellow tomatoes are often sweeter, like candy. Among the latter, we will find the yellow tomato from Peru or the yellow tomato from Mexico. We love to eat them as is as a cherry tomato as an aperitif, or in a large version to complement the flavors of a plate of tomatoes. A bit like the black tomato, the yellow is best enjoyed cold, without cooking, in carpaccio or gazpacho, and thus benefit this time from a sweet flavor.
In short, red tomatoes are reserved for hot dishes and sauces, and yellow and black ones for fresh dishes and salads. Of course, mixing all three on the same plate with a little buffala mozzarella will only enhance a sunny table.
