What To Do With Sungold Tomatoes

If you have a garden overflowing with Sungold tomatoes, you’re probably wondering what to do with Sungold tomatoes beyond just eating them straight off the vine. These little orange gems are a summer treasure, bursting with a uniquely sweet and tangy flavor that’s perfect for so much more than salads.

Their thin skin and low acidity make them a favorite for snacking, but their versatility in the kitchen is truly impressive. From simple no-cook sauces to vibrant preserves, there are countless ways to enjoy your harvest. Let’s look at some of the best methods to use these tomatoes while they’re at their peak.

First, let’s talk about handling your harvest. Sungolds are delicate, so gentle washing is key. Always store them at room temperature, never in the fridge, as cold temperatures ruin their texture and flavor. If you have a huge haul that you can’t use immediately, consider these quick prep ideas to preserve their freshness:

Freeze them whole: Wash, dry, and spread them on a baking sheet to freeze solid before transferring to a bag. They’ll be mushy when thawed but are perfect for cooked sauces later.
Make a base puree: Blend tomatoes until smooth, then simmer for 10 minutes. Cool and freeze in ice cube trays or containers for a ready-made soup or sauce starter.
Dry them: Halved and slow-roasted in your oven at a low temperature, they become intensely sweet, chewy “sun-dried” tomatoes packed in oil.

Fresh No-Cook Recipes

When tomatoes are this good, you often don’t need to cook them at all. Their natural sugars and juices are the star of the show in these simple dishes.

Sungold Tomato Bruschetta

This is a classic for a reason. It’s fast, easy, and lets the tomatoes shine.

Chop about 2 cups of Sungold tomatoes into halves or quarters.
Combine them in a bowl with a minced garlic clove, a handful of torn fresh basil, a drizzle of good olive oil, and a pinch of salt.
Let the mixture sit for 15 minutes so the flavors meld.
Spoon over slices of toasted, rustic bread that’s been lightly rubbed with a garlic clove.

Ultimate Summer Panzanella

This Tuscan bread salad is a fantastic way to use up stale bread and ripe tomatoes together. It’s a complete meal on it’s own.

Cube a day-old loaf of crusty bread (like ciabatta).
In a large bowl, combine the bread with 3 cups of halved Sungolds, a diced cucumber, thinly sliced red onion, and lots of fresh basil.
For the dressing, whisk together 1/3 cup olive oil, 2 tablespoons red wine vinegar, a teaspoon of Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss well. Let it sit for at least 30 minutes before serving so the bread soaks up all the delicious juices.

Simple Cooked Favorites

A little heat concentrates the sweetness of Sungold tomatoes beautifully. These recipes are weeknight easy.

Quick Sungold Pasta Sauce

Heat olive oil in a large pan over medium heat. Add 2-3 cloves of sliced garlic and a pinch of chili flakes, cooking until fragrant.
Add 4 cups of whole Sungold tomatoes. Cook, stirring occasionally, until the tomatoes start to collapse and release their juices, about 8-10 minutes.
Use the back of a spoon to gently crush some of the tomatoes to help create a saucier texture.
Season with salt and fresh black pepper. Toss with your favorite cooked pasta, adding a splash of pasta water to make it silky. Finish with fresh herbs and Parmesan cheese.

Roasted Tomato and Garlic Spread

Roasting is a game-changer. It brings out a deep, caramelized flavor.

On a parchment-lined sheet pan, combine 2 pints of halved Sungolds with a whole head of garlic (top sliced off).
Drizzle generously with olive oil, and sprinkle with salt, pepper, and fresh thyme.
Roast at 400°F (200°C) for 25-30 minutes, until the tomatoes are soft and slightly browned at the edges.
Squeeze the roasted garlic from its skin and blend everything together with a bit more olive oil until you get a spreadable consistency. Perfect on sandwiches or crackers.

Preserving the Harvest

When you have a real glut, preserving ensures you can enjoy that summer taste all year long.

Sungold Tomato Jam

This sweet-savory jam is incredible with cheese and crackers, on a burger, or alongside roasted meats.

Combine 4 cups of halved Sungolds, 1 cup of sugar, the juice of one lemon, and a teaspoon of grated ginger in a heavy pot.
Bring to a simmer over medium heat, stirring until the sugar dissolves.
Reduce heat to low and cook, stirring often, for about 45-60 minutes until the mixture thickens to a jam-like consistency.
Pour into sterilized jars and seal. It keeps in the fridge for several weeks, or you can process it in a water bath for shelf-stable storage.

Simple Freezer Sauce

This is my go-to method for putting up sauce without the fuss of canning.

In a large pot, sauté onions and garlic in olive oil until soft.
Add all your washed Sungold tomatoes (you don’t even need to chop them).
Simmer until the tomatoes break down completely, about 30-45 minutes.
Let it cool slightly, then run the mixture through a food mill to remove the skins and seeds. Season with salt, basil, and oregano.
Cool completely and ladle into freezer-safe containers, leaving an inch of headspace for expansion.

Unexpected & Fun Uses

Think outside the box! Sungolds can brighten up many dishes.

Gazpacho: Blend with cucumber, bell pepper, onion, bread, sherry vinegar, and olive oil for a refreshing cold soup.
Grilled Pizza Topping: Halve tomatoes and scatter them over pizza dough before grilling. Their sweetness pairs wonderfully with creamy mozzarella and spicy arugula.
Compound Butter: Mix finely chopped sun-dried Sungolds into softened butter with some herbs. Roll into a log, chill, and slice onto grilled steak or fish.
Bloody Mary Mix: Blend with celery, horseradish, Worcestershire, and spices for a far superior homemade cocktail base.

Frequently Asked Questions

Are Sungold tomatoes good for sauce?

Yes, they make a wonderfully sweet and vibrant sauce. Because they are so juicy and have thin skins, they cook down quickly. For a smoother sauce, you may want to pass the cooked tomatoes through a food mill to remove the skins.

Can you eat Sungold tomatoes raw?

Absolutely! Eating them raw is one of the best ways to enjoy there flavor. They are perfect in salads, salsas, or simply eaten as a fresh snack straight from the garden.

What is the best way to store Sungold tomatoes?

Always store them at room temperature out of direct sunlight. Storing them in the refrigerator makes them mealy and dulls their sweet taste. Use them within a few days for the best quality.

How do I use Sungold tomatoes from my garden?

Start with fresh applications like bruschetta or panzanella. If you have a large harvest, move to quick-cook recipes like pasta sauce, or try preserving them by roasting, making jam, or freezing a simple puree for later use.

Why are my Sungold tomatoes splitting?

Splitting is usually caused by uneven watering, often a sudden heavy rain or deep watering after a dry period. The inside of the fruit expands faster then the skin can stretch. Try to maintain consistent soil moisture with regular watering to help prevent this.

With these ideas, your Sungold tomato harvest won’t go to waste. The key is to start simple and enjoy there fresh taste, then get creative with cooking and preserving. The season is short, but the possibilities for enjoying these golden tomatoes are nearly endless.