Make This: Sungold Sauce

An easy fish supper and a pasta to stun your enemies

Listen up, freaks - it’s Sungold season!

I was thrilled to spy Sungold tomatoes in Charleston last week. Rows of full pints lined the stand of Kindlewood Farms, one of several exceptional growers setting up shop at my favorite weekly farmer’s market.

I bought four pints and joined my family at a small table in the shade. Within five minutes we had polished off one of them (alongside a bag of boiled peanuts) and I knew more would be required. Back in line, I bought three additional pints. If we didn’t finish them in the car ride home, I had a plan.

Sungold tomatoes are like Nathan Lane in Birdcage - peppy, flamboyant, and full of life. They’re delightful eaten raw, popping them like grapes between your teeth, but I prefer to cook them down into a stew, reducing the juices and concentrating their flavor into a punchy, versatile sauce. It can be eaten with fish, alongside pasta, or as my wife prefers it, straight from the pan with a large spoon.

When I make this sauce I regret not buying even more tomatoes. If you’re lucky enough to find these tomatoes in your region, I suggest going all in on a big batch; you can freeze or can what you don’t need today, arresting the best of summer in its glory to keep you feeling sunny the rest of the year.