Ingredient of the Week: Golden Tomatoes
Sunburst tomatoes: sweet and succulent
Photo by John Suh
During a recent trip to Thomas Keller's Ad Hoc Restaurant, I came across these bright yellow tomatoes on a bed of garden greens. After returning home to Houston, I was delighted to find these very same golden tomatoes at the local grocery store. Of course, they immediately went into the cart and then straight into my mouth. With the Texas summer coming to a close, here's your chance to get in the very last tomatoes of the season before putting away your salad spinner for the rest of the year.
What is it?
Also referred to as sunburst, sun gold, or yellow tomatoes, the golden tomato is a premiere type of cherry tomato with a sweeter flesh. The golden tomato, like its name, ripens to a golden orange-yellow color. It can be grown in both warm and cool climates, and the fruits tend to mature quickly, cropping heavily throughout the warmer months.
How do I use it?
The best way to eat ripened tomatoes is to eat them raw. Just rinse, and serve in a salad or with a cheese plate.
Where can I find it?
In the produce section of the grocery store. I found these sunburst tomatoes at the H-E-B on I-10 and Bunker Hill.
Recipe: Arugula Salad This is a base recipe for a salad which I'd build upon by adding and changing out certain ingredients, e.g. Adding prosciutto, roasted beets, and candied nuts while replacing the parmesan with goat cheese and of course using the golden tomatoes instead of plain old cherry tomatoes. I'd also leave the tomatoes whole (instead of halving them like the recipe says) so they can burst delightfully in your mouth.
What do you do with your golden tomatoes?
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