“The obvious distinguishing feature of a yellow tomato is the color, which may be anywhere from an almost creamy yellow to bright, electric, school bus yellow, depending on the cultivar, the time of year, and when the tomato is harvested. Like their red cousins, they also come in an assortment of sizes, shapes, and flavors, from tiny sweet ones that can be used in salads to big yellow beefsteak tomatoes that are ideal for sauces.
The difference in color is not just superficial. The nutritional profile of these tomatoes is slightly different from that of red ones. Yellow tomatoes have lots of niacin and folate, less vitamin C, and less lycopene than red tomatoes. Perhaps most importantly, they are lower in acid than red tomatoes, and some companies have even developed almost acid-free varieties.”