Time for a bold declaration: Sungold tomatoes are the only tomatoes that matter. Hands down. Full stop. The vibrant orange-yellow color instantly boosts your dopamine. The satisfying crunch is unrivaled. And what they lack in size, they make up for in sweet, tropical-fruitlike flavor.
Now, while you could (and should) eat them like candy, allow us to introduce what is perhaps their highest calling: The Pasta Table’s Sungold Spaghetti alla Chitarra. In the dead-simple recipe, an ungodly number of tomatoes are roasted alongside shallots and garlic, then blended until silky smooth. Add in butter, Parmesan, and strands of spaghetti — and you’ll have the best pasta you’ve ever made. Really.
The Time Commitment: About an hour. But at least half of that 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 that case, Jessica Slomberg (aka The Pasta Table) says to use regular cherry tomatoes. Also, while we generally believe in-season produce is a nice-to-have, rather than a must-have, we’ll concede: This dish is best when tomatoes are at their peak. So make an extra batch of the sauce and freeze it after blending — a great way to feel not so sad in four months.
Other Takes: If you’re hoarding Sungolds like there’s no tomorrow, you’re (a) doing it right, and (b) probably in need of more recipes. In which case, try…
Sungold Tomato Farro with Basil & Feta — a half-hour hero that is creamy, comforting, and just as good served cold for lunch the next day.
Sungold Tomato Caprese with Burrata. Smothered with crispy breadcrumbs and served with crusty bread, this is the most crowd-pleasing appetizer in town. Or be like us, and call it dinner.
Sungold Tomato Pasta with Pistachio Gremolata. Because you can never have enough pasta, this one has a crunchy, zesty topping that one fan says “totally takes this over the edge.”
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