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Foodanddrink

The sweet, juicy tomato that will make you forget other tomatoes

Food & Wine · Jul 22, 2026 15:00 · 2 min read

Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Whether melted into a pasta sauce or used to top a flatbread, Sun Gold tomatoes are a true taste of summer.

To my great misfortune, I got to be a member of the original “COVID class” at my culinary school. We were quickly shut down in March of 2020, and when lessons resumed in the summer, everything just felt a little off. We were masked, and attempting to social distance in a compact kitchen was a constant challenge.

Despite these hurdles, we managed to find small joys. One day, that meant a delivery of Sun Gold tomatoes. They were plump and almost glowing, a deep golden-orange color, and still attached to their stems. We quickly washed them and popped them into our mouths like candy, and their sweetness made us smile.

Six years later, for me, Sun Golds are still one of summer’s greatest pleasures. A golden-hued hybrid cherry tomato bred by the Tokita Seed Co. in Japan, the seeds were first sold to American gardeners in 1992. Each bite-size tomato packs a sweet punch that only intensifies as they hit peak ripeness. That sweetness is nuanced, with tropical citrusy notes that temper the tartness often found in their red or yellow nightshade next of kin.

Creamy Tomato Pasta — Pureed Sun Gold tomatoes melt into a creamy pasta sauce. Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Where to find Sun Gold tomatoes

Sun Golds are easy to spot at a farmers market or grocery store thanks to that striking color. When harvested (typically from mid-July to October), they are plucked off the vine at a shade of canary yellow, but this is only the opening act. As they reach full ripeness, they take on the radiant, warm apricot glow of a summer sunset.

While they’re delicious eaten raw out of hand, Sun Golds are good for so much more: They sweeten the vinaigrette in a panzanella salad, melt into a yellow pomodoro sauce for creamy tomato pasta, add a touch of lightness to steak pizzaiola, and bring fresh flair to a lightning-fast tomato flatbread. I’ll be savoring every last one of these dishes this summer, and when the sun sets on this year’s bounty, you’ll find me eagerly awaiting the sunrise announcing next year’s season.