Teardrop tomatoes are also known as pear tomatoes and they are a variety of heirloom tomatoes. They come in yellow, orange, and red varieties and are used in a similar way as cherry tomatoes. It’s a bit smaller in size and a bit milder in flavor which makes it more versatile.
These tomatoes are mostly sold to local farmer’s markets and to local restaurants but there are some famers that sell directly to the consumer and that’s a good way to make sure your produce is fresh and healthy.
Yellow Teardrop Tomato Trivia
- -It was introduced to the US in 1847
- They were mostly developed in Greece
- They are technically a fruit
Yellow Teardrop Tomato Buying Guide
The firmness and the color of the plant is the best way to make sure that they are fresh. You should look for the plant that’s firm to the touch but that bends when you press it. There should also be no blemishes on the skin of the tomato.
If there are stems still attached they should be green and firm as well.
Yellow Teardrop Tomato Production & Farming in Texas
Tomatoes are commonly grown in Texas and the production of these varieties is similar to other cherry tomatoes. The key to growing them successfully is the soil selection and proper care during the season. You’ll also need to make sure that they have as much as 6 hours of sunlight each day.
The soil needs to have lots of organic matter in it in order for the plant to be fertile and to produce a better yield. You should spread two to three inches of organic compost across the soil before planting to achieve that effect.
It’s also useful to place mulch around the plants with the same goal in mind. You’ll also need a two or three inches of mulch for each plant in order to keep it both fruitful and wet. The tomatoes can be grown on the ground or supported with stakes.
The best indicator of a time to harvest is the color of the plant itself. Once they reach the yellow that you’re looking for you can pick them. After a while you’ll get a feeling for what’s too ripe and what’s not ripe enough base on the color alone.
These tomatoes are on the dirty dozen list meaning that they are considered to be healthy but are heavily treated with pesticides.
The ordinary tomato originated in America in the time before the exploration and from there it was moved to Europe where many different varieties have come about. The cherry variety was created in Europe on the other hand and moved back to the US.
In 1847 there were 3 varieties in the US total and by the end of the 19th century there were hundreds of them. It can be grown any almost any climate if there’s enough good soil and sunlight and therefore they are grown across the US.
Yellow teardrop tomatoes are packed just like any other cherry tomatoes. They are usually kept on the vine when they are sold to the local farmer’s markets and they are sold in plastic containers when they are packed individually.
This is also how they are moved and there’s very little to do about the packing itself. Sometimes they are kept fresh for a longer while by sprinkling them with water in the store.
Enjoying Yellow Teardrop Tomatoes
There are a few ways to eat these tomatoes, but their qualities are the most obvious when they are fresh. That’s the most common way to use them alongside with simple salads that could be consumed right away. They work very well with cheeses since their tastes complement each other. They work very well with cheeses since their tastes complement each other.
Other than that stir frying these tomatoes is also a common option and it’s a way to bring new life to otherwise simple dishes.
It’s best to keep these tomatoes refrigerated. The amount of time they can be kept in a refrigerated depends on how ripe they are. If they are already rather ripe when you buy them, you can keep them for a shorter amount of time.
When they are ripe they should be used within a day from purchase without refrigeration and within a week if they are kept in a fridge.
Pesto and cheese are the simplest and the best addition to this vegetable if you want a fresh and nutritious salad that could serve as a meal of its own.
Preheat an oven to 375°F.
Pour the walnuts onto a rimmed baking sheet. Toast the nuts in the oven until they turn a shade or two darker and are fragrant, 6 to 8 minutes. Pour the nuts onto a plate to cool.
Finely grate the zest from the lemon (reserve the fruit for another use).
In the bowl of a food processor, combine the toasted walnuts, lemon zest and garlic, and pulse just to combine. Add the basil and arugula leaves and process until coarsely chopped. With the motor running, slowly pour in 4 Tbs. of the olive oil. Continue to process until the mixture is moist and well blended but still slightly chunky. Transfer the pesto to a small bowl and season with salt and pepper.
In a fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. When the oil is hot, add the tomatoes and a pinch of salt and sauté until the tomatoes are warmed through and their skins are just beginning to split, 3 to 4 minutes. Remove the pan from the heat and stir in the pesto.
Transfer the tomatoes to a serving dish and crumble the cheese over the top. Serve hot or at room temperature. Serves 4.
Yellow tomatoes have valuable amounts of beta-carotene, the pigment that gives orange and yellow tomatoes their color and helps neutralize free radicals that may damage our cells. Besides a good dose of vitamin C, yellow tomatoes have more niacin and folate than other tomatoes and offer a good level of potassium, important for regulating blood pressure, nerve function, and muscle control.