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These are small whole yellow tomatoes in their own juice. Maida Yellow Tomatoes are wonderfully fresh-tasting, with a savory sweet flavor profile, thanks to their abundance of natural pectin. Small and meaty, Maida Yellow Tomatoes are jarred whole with their thin skins still on. 

Unlike other Italian tomatoes, these delicate little tomatoes do not stand up to long cooking; they’re so sweet they require very little to make an outstanding sauce. Add a bit of olive oil and garlic, a dash of Anchovy Colatura, heat them gently in a pan for a few minutes and toss with spaghetti for a deliciously simple dinner. These Maida Yellow Tomatoes have such an outstanding, balanced flavor they can also be eaten raw; we love them sliced with a little salt as a topping for bruschetta, or crushed for homemade pizza. With a remarkably low acidity and mild flavor they are a perfect pair for delicate ingredients like seafood. Their stunning golden color reflects an unusually high vitamin content (beta carotene, lycopene, and vitamin C), and gives them amazing potential for creativity in the kitchen!

These yellow tomatoes are are true heirlooms, they belong to a rare and precious variety, to be preserved and kept alive through the generations. 

Farmer Francesco Vastola calls these tomatoes Pomodorino Giallo a Polpa Bianca; they grow on Maida Farm, where the strong sun, low rainfall and mineral-rich soil give the tomatoes a high concentration of sugars and acids, which allows them to preserve their remarkably fresh flavor over time.

Use it for:
Spaghettini with Yellow Tomatoes & Colatura
This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio…
Yellow Tomatoes
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