What are the differences between red, black and yellow tomatoes?

In salads, coulis, Provençal or stuffed, tomatoes are a popular addition to our tables all summer long. Round, elongated, black, red or green, tomatoes show us all sorts of colours! Are you wondering what their differences are and whether they are cooked in the same way? We’ll explain everything to you!

These are the ones that we find most frequently on the stalls and on our plates. Consensual and versatile, red tomatoes are “good for everything”. Well balanced between sweetness and acidity, they are perfect raw, enjoyed “à la crunch au sel”, in salads (with or without mozzarella or buffalo!) or in gazpacho. But they are also perfectly suited to cooked preparations, integrated into a ratatouille, mixed into a puree, or stuffed with a mixture of meat and herbs. With them, we are sure to make the right choice!

Nutritionally, all tomatoes are rich in vitamins, fiber, minerals and trace elements (potassium, magnesium, iron, iodine in particular). What is special about red tomatoes? They are very rich in lycopene, a powerful antioxidant that is particularly effective against cardiovascular diseases.

We find them more and more frequently on market stalls! The “Noire de Crimée” in particular is starting to achieve a great reputation, and is especially popular raw, in salads. We like its firm flesh and its fairly intense flavor, with delicate earthy notes. Some black tomatoes even reveal slightly smoky flavors. They are ideal in carpaccio with a good olive oil and a few fresh basil leaves.

Note that black tomatoes, like red tomatoes, are very rich in lycopene.

Generally, yellow tomatoes have a mild and less acidic flavor than red ones. Very popular, they are often appreciated by children, especially when they are small cherry tomatoes (perfect as an aperitif, mixed with red cherry tomatoes). Nutritionally, yellow tomatoes are richer in beta-carotene, which, in the body, is transformed into vitamin A (excellent for the skin, vision, and the immune system in general.

Like black tomatoes, yellow tomatoes are particularly good in salads, with a spicy vinaigrette and a few chopped herbs. Also try them in juice or gazpacho, with cucumber and pepper. Ideal for cooling down when the temperatures are soaring!

Don’t hesitate to concoct beautiful summer salads, combining red, black and yellow tomatoes, for a real explosion of color and flavors!