I don't see why you can't handle any color tomato the same as red... the taste may be different with different varieties, and certainly the color will be different. (green zebra makes a weird sauce ;^)

Can you have orange? I love Kellogg's Breakfast. For yellow, I've had good luck with Taxi -- early, determinate. Gold Nugget produces great for me, and while I think the flavor is somewhat bland, some of my friends love the way it tastes. Taste is subjective and I believe that growing seasons and soil conditions do make a difference in flavor.

Sure you can make a marinade out of yellow tomatoes! They tend to be less acidic, and don't have the depth of umami that the cooked down red do, but that's okay. If you can have mushrooms (fresh or dried/powdered) or beef stock (esp. if you roast the bones first), you can compensate. You can add acid from whatever source you're allowed (citrus, tomatillo, vinegar). As to other seasonings, it's up to you. I wouldn't put something as strong as rosemary with yellow tomato, but oregano would be fine. Tarragon would be splendid.

Scallions or spring onions--are you allowed to have alliums? I forget. If so, those and mince rather than squished garlic. You get more garickiness if you squish it, but a little restraint is called for here. If you can't have alliums, try parsnips, turnips, radishes, daikon, etc., for some sharpness. If you're sautéing, give yourself plenty of time because roots don't brown quickly.

Really, though, you can adapt any recipe you like to yellow tomatoes.

Marinade or did you mean 'marinara', as in spaghetti sauce?

Yes, I did mean marinara. My problems deal with the acidity, irritation to the bladder, etc.

Barb, many yellow or white tomatoes are just as acidic as the red ones, they're just higher in natural sugars so they don't taste as acidic. So, if you use them, watch for symptoms, they might still cause some issues for you.

Now, for choices? My favorite, and also the favorite of my husband and my mother, is Great White. For an orange tomato, though, Jubilee was the most prolific producer I've ever encounters. Pineapple is nice too, it's yellow and it really does taste a little like pineapple. Garden Peach is smaller and really does resemble a peach, both in flavor and in size and it's even fuzzy. I grew Aunt Ruby's German Green one year too, it's green when it's ripe. I liked it and it did OK here, but I just couldn't manage to figure out when it was ripe and then it was too ripe, so I didn't grow it again.

I've made spaghetti sauce, pizza sauce, tomato soup and salsa all out of the yellow/orange tomatoes. Jubilee did make some odd looking soup, though, kind of neon orange!

Good luck, and as I said, don't assume it's lower in acid just because it's not red.

Annie

I'll echo Annie's caution re the actual acidity of yellow tomatoes. I'm not a big fan of them generally as I find them too sweet (true as well for many of the super sweet cherry tomato varieties), but there are a couple of bicolors I like. In addition to Pineapple mentioned above, take a look at Big Rainbow and Virginia Sweets. The later is particularly prolific for me and shows good disease tolerance in my mid-Atlantic garden.

Oh! Marinara. I agree with the yes as to making it, but I've never found a yellow tomato that wasn't acidic. Red tomatoes are having the acid bred out of them, more's the pity, but the yellow tomatoes we get are mostly heirloom varieties and full on tomato strong. I thought it was the part that makes red tomatoes red that you were avoiding.

One of the main things that marinara, or any tomato sauce, has is sharpness. The same would be true for a bell pepper sauce even though it would be sweeter. Are you just looking for a pasta sauce? Olive oil and herbs would probably be your best bet. You can also make a "cream" sauce from evaporated milk, or a puree sauce from just about any vegetable you can eat.

Barb, I was on a low acid diet for years, due to bladder issues. I love tomatoes though. You may find that they don't bother you that much if you only eat a small portion. Frankly, I think that "low acid" diet for bladder issues is way overrated. Doctors recommend it because they don't know what else to do. Not saying it is wrong, but I found out that only SOME acids irritated my bladder (like diet soda and wine and tea) and others did not, and in particular, it was a matter of degree. Tomatoes don't bother me at all, They really aren't that high in acid now days, which is why you have to add acid to them when you home can them. Fresh ones in the summer are great and you could make and freeze some sauce then. That's what I do.

Oh, and nitrates bother the heck out of me too, so no processed meats and they add sulfuric acid to a lot of dried fruits and other produce to preserve it.

I almost NEVER buy tomatoes at the supermarket. Even the more expensive, "on the vine" variety has little taste. BUT there are "brown" tomatoes out there ... Kumatos. They're kinda smallish, dark skin that may have some tinges of green at stem end. They actually taste like real, summer-time tomatoes. Other than those, I'll wait until into July to get REAL tomatoes at little road side stands or farmer's market.

if think the acidity of red tomato causing you digestive issue you barking up wrong tree. major problem is food sensitivity to red tomatoes is lycopene.

Are you also on a "no nightshades" diet? That would rule out peppers and eggplant as sauce components. I make a mean white bean/sesame seed paste Thai type pasta sauce that is really good. It has some vinegar in it though, but not very much. I buy the organic vinegar.