I want to love a new tomato, give the challenger a chance to bump the incumbent to the side, but nothing really beats the flavor, texture and consistent performance of that Sun Gold. What I dislike about them is that they're almost too perfect.
No chance. The three of us, at least, gave Sun Gold (on our patio, and at the farm) the gold ribbon.
The best way to prepare these gems? Pluck, wash (maybe) and eat. If you really must make a proper dish out of them, go for something as simple as slicing them and serving with a sprinkle of sea salt, or something a little more involved, like Babbo's Sun Gold Tomato Pasta that Serious Eats blogged last month.
• Babbo's Sun Gold Tomato Pasta from SeriousEats.com