Seriously, Sun Gold tomatoes are freaking delish! Each individual tomato has its own beautiful and vibrant orangey-yellowish-greenish color that just screams, “EAT ME!” The first time I tried Sun Gold tomatoes was about two weeks ago and I fell in love. There were so many of these sweet delicious goodies in the backyard; I decided to make my own spaghetti sauce with all of them. I googled many different recipes and just combined a few. It’s a simple recipe, not much thrill because I wanted to keep the natural sweetness of the Sun Golds.
2-3 – 32oz. of fresh Sun Gold Tomatoes (or you can use my measurements, 2 large bowls HA!)
1 large white onion, chopped
2 sprigs of fresh oregano, de-spriged and chopped
5 or 6 or 7 or 8! cloves of fresh garlic, sliced or chopped (I LOVE garlic!)
a pinch of salt and pepper
2 tbsp. of EVOO
fresh parmigiano reggiano
4 qt. of water
2 qt. of ice cold water
your choice of pasta
Cook pasta according to the directions on the package, then drain. Bring 4 qt of water to a boil, add all tomatoes to the boiling water for a only couple minutes. Drain and immediately give them an ice cold water bath, then peel. The ice water helps the skins to peel off easier. Next, sauté the chopped onions in the EVOO. Cook until they are translucent and have a hint of brown. Combine the peeled tomatoes, garlic, onions, oregano, salt and pepper to the cooked onions and let simmer for 25-35 mins. During this time the Sun Golds will start to break down to a saucier consistancy. Serve hot with freshly grated parmigiano reggiano or any of your favorite type of cheese. Enjoy!