As summer arrives, our thoughts turn to the sweet and tangy flavors of Sungold tomatoes. These bite-sized gems are bursting with juice and packed with flavor, making them a perfect addition to any dish. Whether you’re looking for a light and refreshing salad or a hearty and satisfying main course, Sungold tomatoes are the perfect ingredient to bring your recipes to life.
In this article, we’ll be sharing 18 delicious and flavorful Sungold tomato recipes that showcase their versatility and flavor. From classic combinations like pasta and bruschetta to more adventurous pairings with goat cheese and peach, these recipes will inspire you to get creative in the kitchen and make the most of your summer harvest. So grab a few Sungolds and let’s dive into the flavors of the season!
Roasted Sungold Tomato and Garlic Pasta
Roasted Sungold Tomato and Garlic Pasta Recipe
A summer classic gets a flavor boost with the sweetness of Sungold tomatoes and the pungency of roasted garlic. This 20-minute recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz pasta of your choice
– 2 cups Sungold cherry tomatoes, halved
– 3 cloves garlic, peeled and separated
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the tomato halves with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until the tomatoes release their juices and start to caramelize.
3. Meanwhile, cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the separated garlic cloves and cook for 8-10 minutes or until golden brown and fragrant.
5. Combine cooked pasta, roasted tomatoes, and garlic sauce in a serving bowl. If using Parmesan cheese, sprinkle on top. Toss with reserved pasta water to create a creamy sauce.
Cooking Time: 20 minutes
Sungold Tomato and Burrata Salad
Celebrate the flavors of summer with this vibrant salad, featuring the sweetness of Sungold tomatoes paired with creamy burrata cheese.
Ingredients:
– 1 pint Sungold tomatoes, halved
– 1 ball burrata cheese, torn into bite-sized pieces
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large bowl, combine the Sungold tomato halves.
2. Drizzle with olive oil and sprinkle with salt and pepper to taste.
3. Toss gently to coat the tomatoes evenly.
4. Arrange the torn burrata cheese pieces among the tomatoes.
5. Drizzle the white wine vinegar over the salad and toss again to combine.
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve immediately, allowing the flavors to meld together.
Cooking Time: 10 minutes
Grilled Sungold Tomato Bruschetta
Elevate your summer gatherings with this sweet and savory bruschetta recipe featuring grilled Sungold tomatoes, fresh basil, and a hint of garlic. Perfect for warm weather get-togethers or as a quick snack.
Ingredients:
– 4-6 Sungold tomatoes, sliced into 1/4-inch thick rounds
– 1 baguette, cut into 1/2-inch thick slices
– 3 cloves of garlic, minced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of tomato slices with olive oil and season with salt and pepper.
3. Grill tomatoes for 2-3 minutes per side, until slightly charred and tender.
4. Meanwhile, toast baguette slices and top each with a grilled tomato slice, minced garlic, and chopped basil (if using).
5. Drizzle balsamic vinegar over the top and serve immediately.
Cooking Time: 10-12 minutes
Sungold Tomato and Basil Tart
Sungold Tomato and Basil Tart Recipe
A sweet and savory tart that showcases the flavors of Sungold tomatoes and fresh basil, perfect for a summer dinner party or potluck.
Ingredients:
– 1 sheet puff pastry, thawed
– 3-4 Sungold tomatoes, sliced into 1/4-inch thick rounds
– 1/4 cup chopped fresh basil leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together sliced tomatoes and chopped basil leaves.
4. Arrange tomato-basil mixture in a pattern on the center of the pastry, leaving a 1-inch border around the edges.
5. Drizzle olive oil over the tart, then season with salt and pepper to taste.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the pastry with egg wash or beaten egg for a golden glaze (optional).
8. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Blistered Sungold Tomatoes with Herbs
Savor the sweet and tangy flavor of Sungold tomatoes as they’re quickly cooked to perfection, infused with fresh herbs. This simple recipe showcases the natural beauty of these tiny, yellow tomatoes.
Ingredients:
– 1 pint Sungold tomatoes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the Sungold tomatoes in half and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the tomatoes, then sprinkle with garlic, parsley, and basil.
4. Season with salt and pepper to taste.
5. Roast the tomatoes in the preheated oven for 15-20 minutes, or until they’re blistered and caramelized.
6. Remove from the oven and let cool slightly before serving.
Cooking Time: 15-20 minutes
Sungold Tomato Gazpacho
Start your summer with a refreshing bowl of gazpacho made with sweet Sungold tomatoes. This chilled soup is perfect for hot days and can be served as an appetizer or side dish.
Ingredients:
– 2 cups Sungold tomatoes, diced
– 1 cup cucumber, peeled and diced
– 1/2 cup red bell pepper, seeded and diced
– 1/4 cup red onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crusty bread, torn into pieces
– 1/4 cup water or gazpacho broth (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, smoked paprika, salt, and pepper.
2. Blend until smooth, then taste and adjust seasoning as needed.
3. Stir in bread pieces to thicken the soup, if desired.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None (chilled soup)
Sungold Tomato and Goat Cheese Galette
Elevate your brunch game with this sweet and savory galette featuring the natural sweetness of Sungold tomatoes and tanginess of goat cheese. This rustic yet elegant tart is perfect for a warm summer morning.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups Sungold cherry tomatoes, halved
– 1/4 cup crumbled goat cheese (chèvre)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange Sungold tomatoes in a spiral pattern, leaving a 1-inch border around the edges.
4. Sprinkle crumbled goat cheese evenly over the tomatoes.
5. Drizzle with olive oil and season with salt and pepper.
6. Roll pastry edges up to form a crust, pressing gently to seal.
7. Brush crust with beaten egg for golden brown finish (optional).
8. Bake for 25-30 minutes or until pastry is golden.
Cooking time: 25-30 minutes
Sungold Tomato Confit with Thyme
A sweet and savory condiment perfect for topping crackers, bread, or using as a side dish. This recipe showcases the natural sweetness of Sungold tomatoes paired with the earthy flavor of thyme.
Ingredients:
– 1 pint Sungold tomatoes, cored and halved
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– Salt to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. Place the tomato halves in a single layer in a small baking dish.
3. Drizzle with olive oil and sprinkle with salt.
4. Place a thyme sprig on top of each tomato half.
5. Roast for 2-3 hours, or until the tomatoes are tender and caramelized.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 2-3 hours
Sungold Tomato and Avocado Salsa
This refreshing salsa is a perfect combination of sweet and tangy flavors, making it a great accompaniment to grilled meats, chips, or veggies. With the sweetness of Sungold tomatoes and the creaminess of ripe avocados, this recipe is sure to be a hit.
Ingredients:
– 2 cups Sungold tomatoes, diced
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine diced Sungold tomatoes, avocado, red onion, and jalapeño pepper.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: None! This salsa is ready in just a few minutes of prep time.
Sungold Tomato and Corn Risotto
This creamy risotto celebrates the sweet flavors of summer with Sungold tomatoes and fresh corn, perfect for a light yet satisfying meal or side dish. With just a few ingredients and simple steps, you’ll be enjoying this delicious recipe in no time.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 Sungold tomatoes, diced
– 1 cup fresh corn kernels
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the diced Sungold tomatoes and fresh corn kernels.
6. Cook for an additional 2-3 minutes or until the liquid has been absorbed and the rice is creamy.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: approximately 25-30 minutes
Sungold Tomato and Mozzarella Panzanella
A classic Italian bread salad, Panzanella is perfect for warm weather gatherings. This recipe combines the sweetness of Sungold tomatoes with creamy mozzarella and crunchy croutons.
Ingredients:
– 4 cups stale bread (such as Ciabatta or Focaccia), cut into 1-inch cubes
– 2 large Sungold tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread cubes with olive oil, garlic, salt, and pepper on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
3. In a large bowl, combine diced tomatoes, mozzarella slices, and toasted bread cubes.
4. Season with salt and pepper to taste.
5. Garnish with chopped basil leaves, if desired.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Sungold Tomato Jam with Balsamic Glaze
This sweet and tangy jam is a perfect condiment for your next gathering. Sungold tomatoes, known for their intense flavor and low acidity, pair beautifully with the rich notes of balsamic glaze.
Ingredients:
– 1 pound Sungold tomatoes, cored and chopped
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1 tablespoon lemon juice
– 1/4 cup balsamic glaze (or reduced balsamic vinegar)
– Salt to taste
Instructions:
1. In a medium saucepan, combine the chopped tomatoes, sugar, honey, and lemon juice.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and let it cook for 30-40 minutes, or until the jam has thickened and reduced slightly.
4. Stir in the balsamic glaze and season with salt to taste.
5. Remove from heat and let it cool to room temperature.
Cooking Time: 30-40 minutes
Sungold Tomato and Pesto Flatbread
Sungold Tomato and Pesto Flatbread Recipe
Summary: This recipe combines the sweetness of Sungold tomatoes with the creaminess of pesto on a crispy flatbread, perfect for a quick and flavorful snack or meal.
Ingredients:
– 1 baguette, cut into 1/2-inch thick slices
– 1/4 cup pesto
– 1/2 cup sliced Sungold tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together pesto and 1 tablespoon of olive oil.
3. Brush the mixture onto both sides of the baguette slices.
4. Arrange sliced Sungold tomatoes on top of the pesto-covered flatbread.
5. Season with salt and pepper to taste.
6. Bake for 10-12 minutes or until the bread is crispy and the tomatoes are tender.
7. Garnish with fresh basil leaves, if desired.
Cooking Time: 10-12 minutes
Sungold Tomato and Shrimp Scampi
Sungold Tomato and Shrimp Scampi: A Quick and Delicious Seafood Dish
This recipe combines the sweetness of Sungold tomatoes with the succulence of shrimp, all wrapped up in a flavorful scampi sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 pint Sungold cherry tomatoes, halved
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup white wine (optional)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large skillet over medium-high heat. Add the butter and sauté the garlic until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes, or until they start to release their juices.
4. If using white wine, add it to the skillet and stir to deglaze. Cook for an additional minute.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve the shrimp on top of the tomatoes, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Sungold Tomato and Ricotta Crostini
Sungold Tomato and Ricotta Crostini: A Sweet and Savory Treat
These bite-sized crostini are the perfect combination of sweet and savory, featuring caramelized Sungold tomatoes atop a creamy ricotta cheese spread.
Ingredients:
– 1 pint Sungold tomatoes, halved
– 8 oz ricotta cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 4-6 baguette slices (preferably day-old)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together ricotta cheese, olive oil, garlic, and salt until smooth.
3. Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
4. Caramelize the Sungold tomatoes by cooking them in a skillet with a pinch of salt over medium heat for about 10-12 minutes, stirring occasionally.
5. Spread a layer of ricotta cheese on each toasted baguette slice, then top with a caramelized tomato half and sprinkle with chopped basil (if using).
Cooking Time: 15-20 minutes
Sungold Tomato and Zucchini Frittata
Sungold Tomato and Zucchini Frittata Recipe
This recipe combines the sweetness of Sungold tomatoes with the freshness of zucchini to create a delicious breakfast or brunch option. Perfect for a quick and easy meal, this frittata is packed with flavor and nutrients.
Ingredients:
– 6 eggs
– 1 medium zucchini, diced
– 2 Sungold tomatoes, diced
– 1 small onion, finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini and onion; cook until tender, about 5 minutes.
4. Add the Sungold tomatoes; cook for an additional 2-3 minutes.
5. In a separate bowl, whisk together eggs and salt.
6. Pour egg mixture over the vegetables in the skillet.
7. Cook until the eggs are almost set, about 3-4 minutes.
8. Transfer the skillet to the oven and bake for 10-12 minutes or until the frittata is fully cooked and golden brown.
9. Sprinkle with chopped parsley and serve hot.
Cooking Time: 15-17 minutes
Sungold Tomato and Farro Salad
This refreshing summer salad combines the sweetness of Sungold tomatoes with the nutty flavor of farro, perfect for a light and satisfying meal.
Ingredients:
– 1 cup cooked farro
– 2 cups Sungold tomatoes, halved
– 1/4 cup chopped fresh basil
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook farro according to package instructions until tender.
2. In a large bowl, combine cooked farro, Sungold tomatoes, and chopped basil.
3. In a small bowl, whisk together olive oil and white wine vinegar.
4. Pour dressing over farro mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese (if using).
Cooking Time: 15 minutes
Sungold Tomato and Peach Caprese
This refreshing summer salad combines the sweetness of Sungold tomatoes and peaches with the creaminess of fresh mozzarella, perfect for hot days and warm gatherings.
Ingredients:
– 4-6 Sungold tomatoes, sliced into 1/4-inch thick rounds
– 2 ripe peaches, diced
– 8 oz fresh mozzarella cheese, sliced into thin sheets
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Arrange the tomato slices on a large plate or platter.
2. Top each tomato slice with a piece of peach and a slice of mozzarella cheese.
3. Drizzle the olive oil over the salad, sprinkling with salt and pepper to taste.
4. Garnish with chopped fresh basil leaves, if desired.
5. Serve immediately and enjoy!
Cooking Time: None! This salad is best served fresh.
Summary
Get ready to savor the sweet and tangy flavor of Sungold tomatoes this summer! This article presents 18 mouthwatering recipe ideas that showcase the best of these bite-sized gems. From classic pairings like pasta and bruschetta, to innovative twists like gazpacho and tart, there’s something for every taste bud. Whether you’re looking for a light salad or a satisfying main course, these Sungold tomato recipes are sure to inspire your next meal.
