Our patio tomatoes are still going strong despite heavy hurricane downpours and chipmunk invasions. This year I planted my perennial favorite, Sun Gold, and two others: German Striped and a variety simply named Patio, supposedly good for cramped spaces. The Sun Gold always wins.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.
Maxwell, Ursula and I went to a tomato tasting at the local farm a few weekends ago -- 52 varieties in all -- and there were murmurs within the throngs of tasters that once again the Sun Gold might win. Folks were tired of loving it, and like me, they wanted a new gal to pull forward from the back of the pack and charm us all into new love.
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.
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. The third, written with co-author Faith Durand, is The Kitchn Cookbook. It will be published in Fall 2014 by Clarkson Potter.
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