I defy anyone to produce a single un-messed-with bite of anything on earth half as delicious as a single sungold tomato. It just cannot be done. This is a bit of a silly post and not one about cooking at all as I have never in all my life actually cooked a sungold. The only way I've ever eaten them is directly off the plant or shortly there after and I am just fine with that even though I'm sure that any way you fix them will be a revelation. Alice Waters of Chez Panisse, the famous Berkeley, California eatery has recipes for a sungold cherry tomato martini, a sungold tart and a savory sungold French toast. Yow! I may be missing out. But, I'll never know. And I doubt anyone struggles in the kitchen with what to do with all their sungolds. They are a gift from the Earth and the Sun and the beautiful, dirty faced gardeners tending to them. They best way to honor the work that produces such a gorgeous crop of sungold tomatoes them is to eat every last delicious one just the way you like best.
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