Sun Gold cherry tomatoes are a treasure — and I don’t think that’s an over-the-top claim or hyperbole at all.
If you’ve had them, then you know: Just skip down to the recipe. If you haven’t tasted them, then you must. The name is apt; they’re liquid gold, distilled from sunshine. But you’ve got to find a good producer. (Those I’ve had from grocery stores cannot compete for flavor against Sun Golds directly from a farmer, but maybe you’ll have better luck.) If you taste one at a farmers market and it’s not intensely flavored and wonderfully sweet, move on to the next grower and try again.
After you’ve had your fill eating them out of hand, consider cooking with them. They are best when subjected just briefly to heat so that the sweetness is intensified but the freshness remains. Try the easy method here, in which just barely breaking-down Sun Golds create a sweet foil for savory sausage.
Tips
• You can substitute two fresh Italian sausages for the precooked, cooking them before slicing into 1/2-inch coins.