Sungold Tomatoes & Crispy Garlic Butter

As we transition from warm later summer into crispy fall, nothing is more enticing to me than stewed, herby tomatoes – these just happen to be stewed sungold tomatoes, but this time of year, any tomatoes will do. Tomatoes are coming down, nearing the end of their (too short) lifespan, and as we get ready for cozy season, I think it’s only right to use them to the best of their ability.

This recipe is so simple, and aims to use tomatoes in a way that will let them truly shine. It starts with crisping garlic to a golden brown, then removing it and letting the tomatoes simmer in the garlic oil until they burst. The ingredients are minimal, but they layers of flavor are insane. This comes out to be a jammy tomato confit that you can throw on anything, pasta, orzo, grains, toast – I just love to use it with a crispy garlic butter on toasty bread. Because butter is trending, haven’t you heard? 😉

What are sungold tomatoes?

Sungold tomatoes are a type of cherry tomato, and they lend the same nicely sharp, sweet and acidic flavor that you find in nature’s tiniest vegetable-fruit. Sungolds have a signature orange color, and they are smaller in size than most cherry tomatoes. They tend to have a firmer skin, but break down easily in cooking. I’ve used them before in other recipes, because they are one of the most beautiful and versatile ingredients to cook with. They lend a bright sweetness without being overpowering, so while you can use other tomatoes in this recipe, I really suggest using sungold tomatoes if you can!

Ingredients for this stewed sungold tomato recipe

While the ingredients here are minimal, starting with the crispy garlic in the extra virgin olive oil adds a layer of flavor you won’t forget. Here’s everything you need for this simple sungold tomato recipe:

• 3 cloves garlic, sliced
• 2 pints sungold tomatoes, halved
• 1/4 cup fresh basil leaves
• 1/2 cup fresh dill, finely chopped
• 1/2 tsp red pepper flakes
• Olive oil as needed
• Kosher salt & fresh ground pepper, as needed
• 2 tbsp softened butter salted
• 2 slices toasted sourdough bread, optional, for serving
• 1 ounce freshly grated parmesan, optional, for serving

How to make these jammy sungold tomatoes with crispy garlic butter

What I love about this recipe is that it is all done in one pan. Here is a breakdown of the full process:

• 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!

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And that’s everything for this sungold tomato & crispy garlic butter recipe!

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