Sungold Tomato Sauce
Cuisine: Southern
Author: From TOMATOES: a Savor the South® cookbook by Miriam Rubin. Copyright © 2013 by Miriam Rubin. Used by permission of the University of North Carolina Press.
Sungold cherry tomatoes, the tangerine-hued, juicy-sweet pops of flavor, are tops on everyone’s list. They’re also easy to grow, but be sure you have the space because the prolific plant can reach over six feet tall. My newspaper editor’s young son, Jesse, loves them, and like a deer, he will eat a plant bare. This sauce is on the thin side, so it is best tossed with a spoonable pasta (this recipes makes enough sauce for 1 pound), such as elbows or orzo, and served in bowls. Whole wheat pasta is especially good. Maybe cook some tiny peas or thin pieces of asparagus with the pasta for a minute before it’s drained.
  • 3 tablespoons olive oil
  • 3 large garlic cloves, minced
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon crushed red pepper fl akes
  • 4 cups halved Sungold cherry tomatoes
  • 8 small, crisp yellow tomatoes, such as Yellow Perfection or yellow pear tomatoes (1 pound), halved or quartered (about 3 cups)
  • 3⁄4 teaspoon kosher salt
  • 1⁄4 cup chopped flat- leaf parsley
  • 2 tablespoons chopped mint
  1. Heat the olive oil in a large, deep, heavy skillet over medium-high heat. Add the garlic, oregano, and crushed red pepper and cook, stirring, until the garlic is fragrant, 2–3 minutes. Add the Sungold tomatoes, yellow tomatoes, and salt; bring to a boil. Reduce the heat slightly. Cook, stirring and mashing the tomatoes with a spoon, until they are very soft and have cooked down, about 10 minutes.
  2. Put the sauce through a food mill suspended over a narrow pot or press it through a fine-mesh strainer, leaving only the skins and seeds behind. Reheat to serve, stir in the parsley and mint, and taste for seasoning.
Recipe by Simple Italy at