Attack of the Yellow Tomatoes

I am not a huge tomato person. I don't put them on my sandwiches and I evict them from my salad bowl.  I don't fleck raw slices with salt, and I certainly would never sink my teeth into one as if it were an apple. I don't care if it is a fruit. That's just not my scene.

I may thumb my nose at eating raw tomatoes, but I do love tomatoes when they're cooked. Especially summer's pretty yellow and orange tomatoes. I'm a sucker for juicy colors. I look really good in orange. And since my meals typically have a 60% chance of ending up on my shirt, their color tends to be quite important to me.

This time of year, the Farmer's Markets start building up for tomato season, until suddenly they are everywhere! I start thinking of all those gorgeous colors splattered on my clothes and I get giddy!

Red ones, orange ones, lumpy ones, enormous ones, funky-looking ones. I tend to go a little nuts because I know this time won't last for long.

I start finding reasons to put sauteed yellow tomatoes on everything. They're good on pasta, over rice, on quinoa. And definitely on pizza. Try sauteeing yellow tomatoes with shallots, garlic, japanese eggplant and basil. Throw some goat cheese on a crust and you're good to go. But make sure you bake it too. Let's be thorough here.

And here's my new go-to summer dish. Vin calls it "ridiculous', not because it wears funny pants or tells lame jokes, but because it is ridiculously delicious. Slice up polenta (you know those rolled tubes of it at the grocery?) and grill or saute it in rounds. Top with sauteed yellow tomatoes, onions, garlic, basil and spinach or kale. Top with slices of parmesan. It is colorful and filling and super delicious. Would I lie to you?

What's your take on tomatoes? Do you like them raw? Cooked? What's your favorite thing to do with these luscious yellow and orange tomatoes?