Yellow Tomatoes in Spiced Balsamic Vinaigrette

Photo: Karry Hosford

Yellow tomatoes have a low level of acidity, so they taste sweeter than most red tomatoes. Balsamic vinegar brings out the sweetness and adds a mild acidity. Use high-quality vinegar, since this recipe calls for quite a bit. Serve with steak, lamb, or salmon.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 29%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 14.1g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 254mg
  • Calcium: 29mg


  • 1/2 cup thinly sliced green onions
  • 1 tablespoon minced seeded jalapeño pepper
  • 8 medium yellow tomatoes, each cut into 6 wedges (about 2 1/2 pounds)
  • 1 1/2 tablespoons olive oil
  • 1/4 cup grated peeled fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon freshly cracked black pepper
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 4 garlic cloves, minced
  • 3/4 cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon kosher salt


  1. Combine first 3 ingredients in a large bowl.
  2. Heat oil in a large saucepan over medium-high heat. Add ginger and next 5 ingredients (ginger through garlic); sauté 1 minute. Add vinegar, sugar, and salt to pan, stirring to combine. Bring to a boil; cook 1 minute, stirring frequently. Pour spice mixture over tomato mixture; toss gently to coat. Serve at room temperature.
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