A few years ago, I picked my last crop of yellow tomatos before a heavy frost, and thought I would play a trick on my family,so I pureed them and used them for spaghetti sauce. Much to my disappointment, through the simmering process, they turned as dark red as any red tomato! Just the other day, I found myself with too many ripe yellows, so I did the peeling ,pureeing, etc, and started another batch of sauce. Mother Nature has many secrets!! This batch stayed bright yellow! We had some for dinner last night, and it was delightful! Anyone know why the color change? I suspect it has to do with the genetics of the tomato, but maybe there is a simpler reason!
