Time for a bold announcement: Sungold tomatoes are the only tomatoes that matter. Hands down. Full stop. The orange-yellow color instantly boosts your dopamine. The satisfying crisis is unparalleled. And what they lack in size, they make up for in sweet, tropical-fruit flavor.
Now, while you could (and should) eat them like candy, let us tell you what their ultimate appeal is: Sungold Spaghetti alla Chitarra on the pasta table. In a dead simple recipe, an incredible number of tomatoes are roasted along with onions and garlic and then blended until silky smooth. Add butter, Parmesan and spaghetti strands – and you have the best pasta you’ve ever made. Indeed.
Time Commitment: About an hour. But at least half of it is for roasting the tomatoes, so they burst and release their sweet juices – which we promise is worth the wait.
Key tips: Can’t find Sungolds? Our hearts go out to you. In this case, Jessica Slomberg (aka The Pasta Table) says to use regular cherry tomatoes. Also, while we generally believe that seasonal produce is not a must have, but a good one, we admit: This dish is best when tomatoes are at their peak. So, make an extra batch of sauce and freeze it after blending – a great way to feel not so sad in four months.
Other requirements: If you’re collecting Sungolds like there’s no tomorrow, you’re (a) doing it right and (b) probably need more instructions. In this case, try…
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Sungold Tomato Farro with Basil & Feta – a half-hour hero that is creamy, comforting and just as good for lunch the next day served cold.
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Sungold Tomato Caprese with Burrata. Dusted with crunchy breadcrumbs and served with crusty bread, this is the most popular dish in town. Or be like us and call it dinner.
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Sungold Tomato Pasta with Pistachio Gremolata. Because you can never have enough pasta, this pasta has a crunchy, savory texture that one fan says “totally takes it over the edge.”
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