White tomatoes? Yep. I grew some in my garden this year. Each tomato weighs at least a pound. They have hardly any seeds and the citrus flavors are strong. Recipe: simmer two chopped tomatoes and let them cool. Saute chopped onion and minced garlic in a bit of olive oil and butter. Make sure the onions and garlic don't brown. Add a little chicken broth, the simmered tomatoes, and a few basil leaves. Bubble until reduced by about one-third. Press through a sieve, reserving some of the solids - but no basil. Return strained mixture to the stove-top and season with white pepper and salt. Whisk in about a 1/2 cup of heavy cream at medium-low heat. Stir in reserved solids and garnish with fresh basil.