sungold tomatoes

Sole d’Oro Pizza

tomatoes,

garlic clove, finely chopped

extra-virgin olive oil,

Maldon salt

tbsp semolina or all-purpose flour,

Pizza Dough ball

baby zucchinis, sliced 1⁄4-inch thick

zucchini blossoms

½ oz fior di latte or fresh mozzarella

tbsp Parmigiano Reggiano

burrata (1 standard ball)

basil leaves, torn in half

black pepper

An hour before cooking, place a pizza stone in oven and preheat to 500°F. 

While the oven preheats, combine tomatoes, garlic, olive oil, and a pinch of salt in a small bowl. Stir with a spoon and let marinate for 15–60 minutes. 

Dust a clean countertop with flour to prevent the dough from sticking. To stretch the dough, start by pressing down in the center of the ball, using your fingers to flatten the center. Gently push the dough out from the center to form the crust, leaving a 1 1⁄2-inch rim around the circumference of the pizza. Stop when the pizza is approximately 12 inches in diameter. Transfer it from the countertop to a pizza peel. 

Drape the sliced zucchini over the dough. To keep the zucchini from making the crust soggy, twist and curl slices so they don’t lie perfectly flat. Layer the blossoms over the zucchini slices. Add half the marinated tomatoes, allowing liquid to drain back into bowl. 

Transfer the pizza from the peel to the pizza stone. Bake at 500°F for 6 minutes. 

Remove the pizza from the oven. Use your hands to pull the fior di latte or mozzarella into pieces approximately 2 inches in diameter. Disperse evenly across the pizza and then scatter the grated Parmigiano Reggiano over the surface. 

Return pizza to oven and bake an additional 3–4 minutes to allow the cheese to melt. 

Remove the pizza from the oven. Finish it with the remaining tomatoes. Scoop the burrata onto the center of the pizza, allowing it to ooze slightly out. Scatter basil leaves across the top of the pizza. Finish with salt and freshly ground pepper to taste and a drizzle of extra-virgin olive oil. 

These stewed sungold tomatoes are packed with flavor, and perfect to add to any kind of meal. I treat them as a meal on their own, paired with crusty bread and a crispy garlic butter made from the garlic used to season the recipe. The ingredients are simple, but the flavors are intense, making it one of my favorite late summer to early fall meals.

Sungold Tomatoes with Crispy Garlic Butter

garlic (sliced)

sungold tomatoes (halved)

basil leaves

dill (finely chopped)

tsp red pepper flakes

Olive oil (as needed)

Kosher salt & fresh ground pepper (as needed)

tbsp butter

sourdough bread (optional,

Put a skillet on medium heat. Add a generous glug of olive oil to it, about 2 tbsp.

Add in the garlic slices, season with salt and let them sizzle for about 2-3 minutes or until golden brown and crisp. Remove them from the pan and reserve for later, but leave the remaining oil.

Add the sungold tomatoes directly into the pan. Season with salt, pepper, and the red pepper flakes. Let them cook for 1-2 minutes until they start to break down and turn jammy.

Add in the basil leaves and stir. Continue to let the tomatoes simmer until the liquid starts to reduce by half, this should take about 3-4 minutes.

Take the tomatoes off the heat and stir in the dill. Set this aside.

Add the garlic chips to the softened butter and smash together to create a crispy garlic butter. You can keep the garlic chunks as big or as small as you like. Spread on top of the sourdough.

Add the tomatoes to a bowl or plate, or pile them directly on top of the toasts. Grate on fresh parmesan if you like, and serve warm!

This beautiful but simple pasta dish is a distant cousin to Spaghetti alla Nerano, but with punchy flavor from sungold tomatoes, gentle acid from white wine and a touch of cream to accent the the melty zucchini. The dish comes together in minutes, can easily be made plant-based and is one of the most comforting summer pasta recipes that I like to whip up for an easy dinner.

Sungold Tomato &amp; Zucchini Pasta

zucchini squash

sungold tomatoes (or cherry tomatoes)

garlic

olive oil

Diamond Crystal kosher salt

pasta

red pepper flakes

dry, unoaked white wine

heavy cream or coconut milk

parmesan cheese (optional, for topping)

black pepper (optional,

Halve and slice the zucchini into half-moon pieces, as thin as possible. Halve the sungold tomatoes and thinly slice the garlic.

Place a large pot of water on one burner and a high-sided sauté pan on a burner next to it. Bring the large pot of water to a boil. Set the pan over medium heat and add 3 tablespoons of olive oil.

Add the zucchini and sungold tomatoes to the pan and season with a few generous pinches of salt. Cook, stirring occasionally, for 8-9 minutes or until the tomatoes are burst and the zucchini is melty.

Generously salt the boiling water and add in the pasta. Boil for 6-7 minutes or until al dente.

Add the garlic and red pepper flakes to the pan with the zucchini and cook another 2-3 minutes. Pour in the wine and stir, letting the wine simmer and reduce for another 3-4 minutes. Taste and season with salt as preferred.

Tear the fresh basil into the pan and give a few stirs.

Use a slotted spoon to transfer the cooked pasta into the pan, add a splash of the cream or coconut milk and a splash of salted pasta water. Stir to combine, alternating adding more pours of cream and pasta water until you get your desired level of creaminess.

Portion into four bowls and top with parmesan cheese and black pepper, if preferred.

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Sungold Tomatoes with Crispy Garlic...

Sungold Tomato & Zucchini Pasta

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Sole d’Oro Pizza

Sungold Tomatoes with Crispy Garlic...

Sungold Tomato &amp; Zucchini Pasta

The most viewed sungold tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sungold Tomato & Zucchini Pasta