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.

Recipe by Cooking Light July 2003


Credit: Karry Hosford

Recipe Summary test

10 servings (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a large bowl.

  • 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.

Nutrition Facts

80 calories; calories from fat 29%; fat 2.6g; saturated fat 0.3g; mono fat 1.6g; poly fat 0.3g; protein 1.5g; carbohydrates 14.1g; fiber 2g; iron 1.2mg; sodium 254mg; calcium 29mg.