Beauty is in the eye of the beholder....I once made some wonderful gazpacho out of yellow tomatoes for a party.
I would simply blanch them and peel and perhaps quarter them and toss into a bag and freeze.
I am sure they will be great in a bean soup or a red cabbage soup during the winter.
Linda C

It wouldn't bother me to have sauce, salsa, tomato marmalade made out of different colored tomatoes. I think it would add interest especially the tomato marmalade. BTW what do you use the tomato marmalade for?
Clare

Here is a good recipe for tomatoes of any color.

Double Tomato Bruschetta
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

I slice them all up and make Sol's tomato pie and it's very pretty.

I also make salsa with whatever I have on hand, both fresh salsa and canned. The canned stuff seems to just blend right in but fresh salsa is very attractive with different colors of tomatoes.

I also like whole wheat pasta tossed with some chopped fresh tomatoes, basil, a grating of fresh parmesan and freshly ground black pepper. Yum, and it's pretty with different varieties of tomatoes.

Annie

I am going to try the Meal In A Loaf thing with roast beef, tomatoes (salted and let stand, dry off), feta and swiss chard. I would think you could use any color in something like that.

What about drying them to toss in salad, etc.
Add a few of the other colors to tomato sauce to make "purple-r" or orangier.

Chop a mix of colors with some onion, pepper, garlic and freeze raw. When you want to use it, thaw in a strainer over a bowl to catch the "water". Use the water to boil your pasta, heat the veggies in a little oil or butter for a psuedo-fresh pasta sauce. Garnish with lots of fresh Parm cheese!

Pizza topping, puree for use in Veggie/Beef soup (dark base), toss in the crockpot with a beef roast to boost flavor, make sauce or gravy from the liquid.

Deanna

I like the flavor of the yellow pear tomatoes and they add a nice bright color to chopped red tomatoes or when mixing with other things. For example if using red bell peppers in a stir fry, sometimes I feel like I'm getting too much red with red tomatoes.

I think I've only eaten a purple tomato once. We only have a small garden with a few tomato plants so we don't have that many colors. So far the one I won't try growing again is a pink tomato. I grew pink ping pongs last year and found it difficult to tell when they were right for picking - it is much easier to tell when a red tomato is red enough or a yellow one has turned nicely yellow but the shade change between ready and not quite wasn't very much for pink. And I didn't find them as appetizing as red or yellow - the color didn't go as well with the other colors in a salad or whatever.

I have the same problem-- a few of each color ripe at the same time, and I don't want brown sauce. Salsa seems to be ok, if you chop by hand rather than the food processor. You might try drying them

Here is a link that might be useful: Instructions