risotto with sun gold tomato sauce
September 11, 2013 § 65 Comments
We are experiencing an interesting tomato season here in Seattle. I planted five varietals late June (once our temperatures stayed above 50°F overnight) and we are just now reaping the rewards of our harvest. Four months! Is that normal? All the saplings I put into the ground were approximately 12″ in height. The Sun Gold continued to grow until it reached at least 8 feet tall! I was staking, tying and propping every other day. The Sweet 100’s did not get quite as tall, however it’s circumference is at least 4 feet. I also planted 3 heirloom varietals and they seem to be a bit more “normal” and are presently crowded with green tomatoes (and they are not a green varietal). We are suppose to have temperatures in the low 90’s this week so hopefully we’ll get some color tomatoes.
I brought in a fair amount of Sun Gold’s and a few Sweet 100’s today and decided to make a risotto for dinner. This was sensational. The tomatoes along with the red wine vinegar gave the dish a subtle tang and the Grana Padano cheese was a perfect match for bringing out the flavor and adding a bit of creaminess to it’s texture. A very lovely Tuesday night dinner.
I n g r e d i e n t s
For the sauce:
- 1/2 onion, chopped
- 2 tablespoon olive oil
- 3 garlic clove, finely chopped
- 6 cups Sun Gold or Cherry tomatoes, sliced in half
- 2 basil sprigs (I used Greek basil) + a little extra for garnish
- 1 thyme sprigs
- 2 teaspoons red wine vinegar
For the risotto:
- 1/2 onion, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1 1/2 cups risotto
- 6 cups of vegetable or chicken stock, on a steady simmer
- 1/4 cup Grana Padano cheese or Parmesan, freshly grated
M e t h o d
The sauce. Heat oil in a large skillet over medium heat. Add onion, stirring often, until soft and translucent, 6-8 minutes. Add garlic, basil and thyme sprigs and cook stirring often, until fragrant. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, approximately 15 minutes. Discard the basil and thyme sprigs. Add a sprinkling of salt to taste (and do taste it) set aside.
The risotto. Heat oil in a heavy bottom pot over medium heat. Add the onion and garlic and cook for two minutes until soft. Add the risotto and stir for one minute making sure all of the grains are well coated. Begin to add the hot stock 1/2 cup at a time, stirring frequently. Wait until each addition of stock is almost absorbed before adding the next 1/2 cup, stirring frequently to prevent sticking. Reserve 1/4 cup of stock to add at the end. After approximately 25-30 minutes, when the risotto is tender but not soft, add the reserved stock, tomato sauce and Grana Padano. Serve right away with an additional sprinkling of Grana Padano and basil.
Serves 4.
Looks delicious! thank you for sharing :)
Thank you for visiting my blog! :)
Beautiful tomatoes.
Thanks! :)
I’ve never been able to make a successful risotto. it’s either too gluggy or not quite cooked, but you’ve inspired me to try again!
You know I used to have a hard time with risotto and I just kept at it. It does require lots of attention (stirring) and once I was successful it seemed easier. I do stand at the stove for about 30 minutes stirring and adding more stock. Sure is worth it though. I love risotto! Hope you try again LIsa!
That looks amazing. With fresh seasonal ingredients, I can’t imagine anything more nourishing for the soul in the spirit of the season. What a great combo.
This was one of those dinners that really impressed me. :) And I made it! I thought adding red wine vinegar to the tomatoes really gave them a unique flavor. I’m sure I’ll make this one again this season.
Lucky you with all those tomatoes. Your risotto sounds fantastic, I love tomatoes and wish I had a green thumb, tried before and it didn’t work. Maybe will give another try.
Seriously, I didn’t think for a minute we were going to get even one ripe tomato out of these. You would have thought I used Miracle Grow or something! The plants are humongous! But still full of green tomatoes! Hopefully they’ll ripen. :)
ooo ooo ooo–beautiful! Love homegrown tomatoes and sounds like you’ve gone all out. Would love to see a picture of your plants, too. (hint, hint ;-) ) Looks like you done good in spinning your golden tomatoes into more gold.
Ha! Thanks Liz. I wish I had a better camera to take outside and shoot some photo’s! I tried and they looked ridiculous. Certainly enjoying the sun golds!
Great idea using the tomatoes. Lovely colours.
Thank you. :)
What beautiful tomatoes you’ve harvested from your garden! It sure does sound like a lot of work planting tomatoes though! hope u get some color tomatoes soon! :) Happy wednesday & that risotto sure looks delicious!
Yes, this has been more work than in the past. I could not believe I was actually out there “pruning’ the plants! They kept falling over and I couldn’t stake them anymore. I have twine attached to fence posts holding them up too! Ha!
This looks like an excellent risotto. Wish I could get the gold tomatoes where I live and tomatoes do not do well here, so I can’t grow them. However, I like the idea of adding tomatoes to a risotto.
I haven’t seen a recipe for this. It was either “another” pasta dish or try it in risotto. I sort of made it up as I cooked. I had to have a pad of paper handy to write down what I was doing so I wouldn’t forget. Loved it and will make it again.
beautiful tomatoes ;-)
Thank you so much! :)
This looks great! And such a good reminder that we haven’t made risotto in too long! :-)
Kenley
I hadn’t made risotto for ages! I wanted to make a pasta sauce with the tomatoes although I didn’t want pasta, so I thought…risotto! Really was delicious. Thank you Kenley. Sure enjoyed your jam post!
what a beautiful risotto dish! how does grana padao cheese compare to parmesan? I’ve never had it.
Thank you. Grana Padano is a bit more subtle and less salty than Parmesan. I actually prefer it over Parmesan. I read Grana Padano is made only with partially skimmed milk, while Parmigiano is made from a mix of whole and skimmed milk. Look for it…you’ll enjoy!
ah! thanks for taking the time! it sound like something I wanna try! I also find Parmesan a bit too bold sometimes :)
Yum! This looks very very tasty!
Thank you tastytreats!
What lovely tomatoes, and lovely photos as always on your blog too :) – wish I could grow some tomatoes, maybe next year I’ll find a spot for some – love the yellow ones
The Sun Gold plant is very giving. The other ones, well, they are holding on to their green fruits as long as they can. It’s a bit maddening. If only we had a few weeks of hot weather I think it will force them to turn red. Thank you for your kind comment! :)
you are welcome, well deserved, next year I will check into the sun gold plant :)
My husband and I just love simple dishes the one you posted. I planted roma tomatoes in pots out on my patio this early summer. I’ve never had any problems growing tomatoes before… especially here in the south until this summer. Even though they produced a lot of very small tomatoes- I was able to use them in many dishes (e.g., sauces, salads, caprese sandwiches…). I love the look of the two colors you put together and the fresh herbs-delicious looking photos. I will have to make this soon-if I can find the gold-colored tomatoes around here.
How interesting. I wonder what is going on with the tomatoes. :) I think this would be wonderful with red tomatoes too. Even if you used roma tomatoes rather than “mini, cherry type”. The sauce was so fresh and delicious. I think the red wine vinegar was what really added flavor to the sauce. Hope you get a chance to try it and thank you so much for stopping in today!
Lovely dish! My tomatoes are mostly done for the season, but the farmers market has some beautiful varieties right now. If I find some nice tomatoes this weekend, I will be making this.
daisy
I have friends up here in Seattle who’s plants are done for the season too! Mine seem to have just begun! :) I have been buying them all summer at the market….begrudgingly. Very late harvest in my yard. Hope you enjoy if you make this Daisy.
You hit the jackpot! I remember when you and I were planting tomatoes way back in June there. I definitely was a great year for the tomato kingdom, I have loads too!
Good! I do remember that too. Hopefully the hot days will hold out for two more weeks…then we too will have loads!
I see salsa, ratatoullie,(sp?) bruschetta, red wine.. more tomatoey yumminess. cheers!
The tomatoes look gorgeous!
Thank you Francesca. :)
That had to be incredibly good! With those toms? Oh, yes. I miss those years when someone I knew would offload lots of differing types of tomatoes on me. I could never refuse!
Must buy in aborio rice. One of the local stores is selling Italian aborio this week, hopefully. Didn’t go for the 00 flour after all, btw. Bought organic strong flour for pizza bases instead. Really into the idea of Turkish pizza for the weekend :) Home-made pasta will have to wait. Hold on, I don’t need 00 for pasta, do I?
Turkish pizza? Enlighten us with a post! Sounds so interesting to me that local stores only carry certain items at specific times…like the arborio. Pizza or pasta…hard decision.
What lovely tomatoes!
I know…don’t you just love the way tomatoes photograph?!
That is a gorgeous looking risotto. And I bet the tomatoes from your garden made this risotto outstanding! I’m salivating just looking at it.
Thank you Anne. Certainly was wonderful. This was the first time this season I actually harvested enough to cook. There is something special about going out to the garden, bringing in tomatoes and cooking them right then. I wish I could eat this way all the time!
Congragulations on the tomatos! They look great, so does the Risotto :-).I will have to start calling you Giorgina Locatelli soon ;-)
Haha. “Giorgina!” Those are big shoes to fill. Awww…Giorgio :)
This is a beautiful dish and I bet so flavorful, too. I like that touch of vinegar you added. Just last Friday I picked up a chunk of Grana Padano. It’s been so warm. though, that I really haven’t felt like cooking pasta for dinner. Temps are falling now, though. Time to break out the cheese grater! :)
I have never used vinegar in tomato sauce before. I was pleasantly surprised how wonderful it was. I would never use it in a “pureed” type sauce though…would you? And Grana Padano, I love it. Your temp is falling and ours is climbing! It was 92 yesterday, in Seattle! Unheard of. My green tomatoes love it. You certainly had a fabulous harvest!
I agree, I think vinegar word better here than in a puréed sauce. After a couple days in the mid-90s, we in the 70s today and 60s tomorrow. My tomato harvest is just about done. It came in a 2 week burst and that’s about it. I was actually thinking of pulling a couple of the plants — something I’ve never done this early.
That sounds promising. Maybe I’ll get a two week burst too! If you can imagine this…I had to “prune” two of my plants this year! They were completely out of control. I couldn’t even walk in between the rows or stake them anymore. I just stood there looking at loads of tiny little green tomatoes in the yard waste.
Love those colourful tomatoes! Your risotto looks beautiful!
Thank you so much. And for stopping by today too. :)
You make everything look so simple and beautiful.
Thank you Rhonda. I really do try to keep things simple when I cook. Otherwise it all goes to pots! :)
Sungold is a brand of milk here – the name is much more suited to those gorgeous little tomatoes! Love the sound of this not-too-fussy risotto, and how it lets the fresh ingredients sing. Lovely photos too.
Thank you Saskia. I can imagine a milk being named Sungold! :) These little gems are are a treat. I love their pear shape too. And if you can picture this particular tomato plant grew 8 feet tall! The sauce was wonderful for a risotto, something I have never though to do before, and vey pleased with the results.
How does sun gold tomato taste like???
isn’t it as sour as cherry tomato???
i guess pairing it with seafood on risotto will makr it a great dish…
Yes, I think seafood would be wonderful. The Sun Gold tomatoes are a bit tangy, yet a bit sweet too. They are very good just to eat uncooked by the handfuls.
This sounds so delicious! A wonderful Tuesday night dinner. In fact – I’d be happy to have that any night!! Now if only my tomatoes would ripen…
So you are having tomato ripening issues too? Seriously, I have hundreds of green tomatoes and it is mid September! And it’s cool and rainy today… :( Yesterday morning I was happy when I filled another bowl like the one in the photograph. I thought about making this same risotto with them, however, when I stepped into the kitchen later in the day 1/2 of them were gone! Snacking hands throughout the day!
A great recipe. I loved hearing about your tomato crop. We are always staking ours, too! :-)
I love a good home-made risotto too! ,made this glorious winning recipe with home grown red cherry tomatoes & it was Ooh so tasty! Thanks again!
Ok, now I’m blushing… I can tell we share similar palate’s. Brings me great joy to hear you are trying my recipes and you are enjoying them! Didn’t you love what the vinegar brought to the sauce? I’m trying to figure out what to do with 15 ripe roma tomatoes from the garden. It has to be special because I’ve waited too long for them to ripen! :)
[…] fall, I came across a wonderful risotto dish from fellow blogger Cottage Grove House. This Risotto with Sun Gold Tomato Sauce beckoned to me. I filed it away to be made in the future. And like so many great dishes that we […]