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.

Joanne Weir
Recipe by Cooking Light July 2003

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.
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