This Sungold Tomato Sauce tastes like warm summer days and begs to be slathered on bruschetta, tossed with pasta, or simply eaten with a spoon!
It’s so sweet and silky, it could pass asTomato Jam.
No sugar needed in this pot of sweet Sun Gold Tomato Sauce!
Make it with late summer tomatoes- yes, even the ones that are cracked and overripe- and enjoy every bite of sunshine.
How to make this simple sauce:
Chop 1/2 a vidalia onion. The sweetness works beautifully with the sweet Sungolds.
Mince 2 cloves of garlic.
Rinse 2 cups of Sungold Tomatoes and cut them in half.
Peel and finely dice 1 large carrot (or 6-8 baby carrots)
Over medium heat, sauté the onions in 1 Tablespoon olive oil for about 3 minutes.
Then add the carrot and garlic and sauté 3 more minutes.
Add the tomatoes, a pinch of salt, 1/2 teaspoon dried oregano, a handful of fresh basil leaves, and a few grinds of pepper. Give it a stir and cover the pot.
Allow the sauce to simmer for at least 20 minutes, stirring occasionally, until all the tomatoes have popped and become a saucy, deep, beautiful orange.
Drizzle the sauce with a little olive oil, salt to taste and enjoy.
If you like, you can add 1/4 cup of your starchy pasta water to the sauce before serving, as you would with pesto.
Quality over Quantity Sauce
Yes, this recipe intentionally makes a small amount of sauce (about 1 1/2 cups) because these deeply-flavored tomatoes are small but mighty.
Treat this luscious Sungold Tomato Sauce as you would a pesto, just coating the noodles with its concentrated flavor.
Liquid gold! Sungold Tomato Sauce-simply amazing!
How to serve this decadent summer tomato sauce?
This sauce is so rich, sweet, vibrant, and delicious that it needs only the simplest companion to showcase its flavor.
Choose your favorite GF noodle to dress in the sunshiny sauce or spread a spoonful onto crusty gluten-free bread.
Top with a bit of fresh grated parmesan or pecorino and a few fresh basil leaves. Late summer perfection!
Should I strain the sauce to remove the skin?
You can, but it’s certainly not necessary. The skin on these Sungold tomatoes is so tender and adds just a touch of acidity.
Sweet spun gold Sungold tomatoes simmer into a silky sauce.
Chop the onion.
Mince 2 cloves of garlic.
Rinse 2 cups of Sungold Tomatoes and cut them in half.
Peel and finely cut 1 large carrot.
Over medium heat, sauté the onions in 1 Tablespoon olive oil for about 3 minutes.
Then add the carrot and garlic and sauté 3 more minutes.
Add the tomatoes, a pinch of salt, 1/2 teaspoon dried oregano, a handful of fresh basil leaves, and a few grinds of pepper. Give it a stir and cover the pot.
Allow the sauce to simmer for at least 20 minutes, stirring occasionally, until all the tomatoes have popped and become a saucy, deep, beautiful orange.
Drizzle the sauce with a little olive oil or stir in a Tablespoon of butter. Salt to taste and enjoy.
If you like, you can add 1/4 cup of your starchy pasta water to the sauce before serving, as you would with pesto.
