Tomatoes have been a bit late this year, due to the weather. So I was happy to see on the shelves of FoodWorks in Guilford some locally grown Sun Golds. The petite bright orange tomatoes are among my favorites, particularly early in the season when they are super sweet, either straight out of the carton, or charred in a 400-degrees oven, then left to sit in the oven as it cools down. A recipe from Bon Appetit suggests tossing the Sun Golds with thinly sliced garlic, red pepper flakes, salt, spaghetti, Parmesan, and basil torn into pieces, with toasted breadcrumbs on top. While we wait for full harvest of their tomato cousins, you can check out the full recipe for Pasta with Sun Gold Tomatoes on Bon Appetit: www.bonappetit.com/recipe/pasta-with-sun-gold-tomatoes.

—Pem McNerney