Tomato jam? It is amazing with a Monte Cristo or any savory bread pudding or most roast meats. And you can cut back on the sugar if you would like.

Here is the method I use:

4 large ripe tomatoes, quartered or equivalent cherry sized tomatoes
þ cup brown sugar
þ cup white sugar
1 lemon thin sliced
2 - 3 slices freah ginger about the size of a quarter.

Make the tomato jam. Combine the tomatoes, both sugars, ý cup water, ginger and lemon slices in a medium heavy bottomed pot. Bring to a simmer and cook for 2 hours over low heat, stirring occasionally and making sure the mixture doesnâÂÂt stick to the bottom of the pan. The jam is done when most of the liquid is reduced and the mixture becomes very thick. Let cool. May be used immediately or refrigerated for up to a week.

They're good roasted. I've also used them the same way I've used other tomatoes and cherry tomatoes...in salads, on pizza, in a tart, and with pasta.

Sally

They're good dried. We cut them in half and sprinkle with salt, pepper and herbs or some granulated garlic.

Our Sun Sugars are just starting to turn, but I have a bazillion Gold Nuggets. Prolific but not that tasty. I bet they'd be good in that tomato jam.

I don't suppose you have a food mill? I'd roast them enough to soften, run them through the food mill to get rid of the skins and then make soup. maybe tomato basil with some cream....

Annie

I clean and whiz mine in the blender... then freeze. Being sweeter they make interesting spagetti or chili. Sometimes I get tired of the sweet flavor and go with just red toms. Nice to have options rather then the same old same old. Like apples there is a vast difference in flavors between various cultivars. With food prices shooting up they will be liquid gold next winter.

Strain some juice and try a sweet bloody mary.

Cherry tomatoes have too much skin - I tried drying sungolds (cut in half, drizzled with olive oil, salt, pepper, garlic) in a low oven and then using them as a pasta sauce but they were all skin and seeds.

This is one recipe I do like sungolds in - I chop up any and all tomatoes hanging around, especially the ones with spots. Cut the cherry tomatoes in half for this:

TOMATO SALAD ON GRILLED BRUSCHETTA (4 servings)

2 lbs. assorted tomatoes, diced
1/2 small red onion, sliced
2 cloves fresh garlic, finely minced
3 Tbsps. red-wine vinegar
1/4 cup extra virgin olive oil
1/2 cup packed basil leaves, thinly sliced
salt and pepper

4 1/2-inch thick slices rustic ciabatta bread
2 Tbsps. extra virgin olive oil

Put the tomatoes, onion, garlic, vinegar, 1/4 cup olive oil, and basil in a medium bowl and stir to combine. Season with salt and pepper and let stand at room temperature at least 1/2 hour to allow flavors to meld.

Heat a grill pan over high heat (or a grill to high). Grill the bread on each side until toasted, about 30 seconds per side. Remove from grill and brush tops with remaining olive oil. Mound the bread with the tomato mixture and some of the juices. Serve immediately.

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Here's a second recipe I've been waiting to try. I'm posting it in case it sounds good to anyone else!

SPAGHETTINI WITH GOLDEN VALENCIA TOMATOES (4-6 servings)
(substitue sungolds, cut in half)

1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
2 Tbsp chopped fresh basil
1/2 Tbsp finely chopped fresh garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
4 cups chopped tomatoes
1 lb. spaghettini
4 oz. Boursin garlic and herb cheese

Combine the herbs, garlic, salt and pepper in a large bowl. Stir in the olive oil, then add the tomaoes. Stir and set aside at room temperature for about an hour.

Cook the pasta in lots of boiling salted water until al dente. Drain and add the hot pasta to the bowl with the tomato mixture. Toss to mix, then crumble the Boursin cheese over the top. Toss again to coat - serve at once.

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Doesn't that sound yummy??

seagrass

Rinse and pat them dry, then pop them whole into quart-size freezer bags and put them in the freezer. They're great to toss into soups and chilis in the winter and super easy! :)

If you're getting a ton of them I'd go ahead and do as you do with your red tomatoes. Make them into sauce. Except, when you go to freeze them freeze them in smaller containers/bags and then when you go to make your sauce in the winter throw in a small bag of the yellows to go with the tarter reds.

Send them to me?
My tomato crop is non-existent this year. :)

But I do second the roasting. Slow roast for a few hours with garlic. Pack in olive oil. Put in the refrigerator. Use on pizza, chopped in pasta, great in cold pasta salads, add to stews and chili.

A great appetizer is to take a sheet of puff pastry, spread a layer of mild goat cheese over it. Cut into small squares. Top each square with one roasted tomato. Bake at 350 until golden brown and puffed.

Don't forget salsa/pico de gallo. Also good for Mexican Seafood Cocktail: sweet onions, chopped tomatoes, jalapenos, lime juice, cilantro, shrimp. Serve with tortilla chips.

Seagrass, that sounds really good to me, I don't care for the long cooked tomato based sauces very much, but I love the fresh ones, where the tomatoes are basically just warmed.

I like pizza crust with no red sauce too, just slices of tomato, fresh herbs, a little cheese.

Annie

Poke a pin hole in each one. Marinate in vodka. Drain and roll in Mrs.Dash table grind or lemon pepper seasoning. Stab with a toothpick and serve..
These can be as potent or mild as desired by varying the marinating time and the size of the pin hole.

Great ideas! Thanks! Moose, that sounds dangerous! LOL

Moosemac - I peel the cherry tomatoes before soaking them in vodka.... LOL! Maximum exposure!

Alexa

Most of mine don't even make it into the house! But when I do have extras, I whiz them in the blender along w/ regular crop tomatoes (usually the skins & drainings from making salsa). Then I put the whizzings thru the food mill to remove the skin & most of the seeds and cook the 'juice' down into either juice or tomato sauce to can.

I would make just Sun Gold juice & can that but I never have that many. Something just keeps happening to them between the vine & the back door. ;)

OK - I poked big holes in them, packed them in a glass jar, covered them with Stoli...

How long do you marinate?

seagrass

Depends on how strong you want them. Usually 24 hours is good, 48 can be dangerous!

Slice them in half. Soak overnight in Merlot or Reisling. Sprinkle with dried basil, oregano, and parsley, then a small dose of Kosher salt. Put on trays and dehydrate for several hours. Save in Food Saver bags, in freezer or not. Later, defrost and chop into bits to make a dinner of them over small cooked hot pasta, black olives, Parmesan, and whatever else sounds good, drizzled with olive oil and/or melted butter.

Nancy