There is a little nook of the world, just East of the Arkansas river, that has a sweet little home. A place that holds most of my childhood memories. A place where my mother and father raised 4 girls. A home of love and laughter, and of sometimes bickering and disagreements. A home that has held us in the happiest of moments, and the most sorrowful. And this home has almost always had a garden in the southeast corner, because my dad is a gardener through and through.

And Sun Sugar tomatoes are a favorite of his. For a long time you could only find them at this cutesy greenhouse in West Tulsa. And we would make sure to venture there every April so we could get our prized Sun Sugar tomato plants. Now, when spring gardening hits, you can find them just about anywhere, and two or three of these delightful little plants will make their way into my garden, as well as, my dads. 

And by early July, they are giving the gift of these sugary sweet, yellow tomatoes. You can wrap them in basil and pop into your mouth, or you can make this scrumptious tomato sauce, which is my absolute favorite. One I look forward to making every summer, when the Sun Sugars are in season, and it will forever remind me of my sweet dad and his love for gardening. 

Why You Will Love This Recipe:

You’ll love this Creamy Sun Sugar Tomato Sauce recipe because it captures the essence of summer in every bite with simple ingredients. The golden Sun Sugar tomatoes create a naturally sweet, vibrant sauce without needing added sugar, and their low acidity makes the dish smooth and mellow. Fresh herbs like thyme and sage infuse the sauce with earthy depth, while a touch of red wine vinegar balances the richness. Blending it into a creamy consistency gives the sauce a luxurious texture that clings perfectly to gluten-free pasta.

It’s a dish that feels gourmet but comes together simply with fresh, wholesome ingredients. Whether you’re gluten-free or just looking for a light, flavorful meal, this recipe is both comforting and elegant — ideal for weeknight dinners or casual gatherings. It’s my favorite pasta sauce with an unmatched delicious flavor! 

Ingredients:

• 5 cups Sun Sugar tomatoes, halved — these golden-orange cherry tomatoes are sweet and low in acidity, making them ideal for a naturally sweet, creamy sauce.
• 1/4 cup olive oil — use a good quality extra virgin olive oil for rich, peppery undertones.
• 1 medium white onion, finely chopped — adds savory depth and subtle sweetness.
• 4 cloves of garlic, minced — for a bold aromatic base.
• 1 tsp salt, or to taste — enhances all the natural flavors.
• 1 1/2 tsp fresh thyme, chopped — lends a floral, earthy note that complements the sweetness of the tomatoes.
• 1 tsp fresh sage, finely chopped — gives a warm, slightly peppery edge.
• 1 tbsp red wine vinegar — adds a touch of acidity to balance the creamy richness and sweetness.
• 1/2 cup heavy cream or full-fat coconut milk (optional but recommended for creaminess).
• 12 oz. box of Jovial Gluten Free Fusilli Noodles — their spiral shape captures every drop of sauce.
• Freshly grated Parmesan cheese, for topping — adds umami and a nutty, salty finish.

Instructions:

1. Sauté the aromatics:
   In a large skillet or saucepan, add the olive oil and bring it to a gentle shimmer over medium heat. Once heated, add the chopped white onion and salt. Cook, stirring occasionally, until the onion becomes soft and translucent, about 7–9 minutes. Be careful not to let the onions brown, as this can alter the delicate flavor of the sauce.
2. Add garlic:
   Stir in the crushed garlic and sauté for 1 minute, just until fragrant. This helps release the natural oils from the garlic without burning it.
3. Simmer the tomatoes:
   Add the whole Sun Sugar tomatoes to the pan, along with the chopped thyme and sage. Stir to combine, then cover the skillet with a lid. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. During this time, the tomatoes will soften, burst, and begin to break down, releasing their skins and juices. The mixture should gradually reduce into a thick, rustic sauce with a golden-orange hue.
4. Prepare the pasta:
   While the sauce simmers, bring a large pot of salted water to a boil. Cook the Jovial gluten-free fusilli according to the package directions until al dente. Just before draining, scoop out and reserve 3/4 cup of the starchy pasta water. Then drain the pasta and set it aside.
5. Blend the sauce:
   Once the tomato mixture is cooked and slightly cooled, transfer it carefully to a high-powered blender. Blend until smooth and creamy, adding a small splash of the reserved pasta water if the consistency is too thick. (Alternatively, use an immersion blender right in the skillet for less cleanup.)
6. Toss and finish:
   Add the cooked pasta to a large serving bowl. Pour 1 to 2 cups of the creamy Sun Sugar tomato sauce over the pasta and toss gently to coat. If needed, add more sauce or a bit of the reserved pasta water to loosen the mixture to your desired consistency.
7. Serve:
   Serve warm, garnished with freshly grated Parmesan cheese and a sprinkle of fresh thyme. Optionally, drizzle with a touch of extra virgin olive oil for added richness.

Perfect pairings:

This creamy Sun Sugar tomato pasta pairs beautifully with dishes and sides that balance its sweetness, richness, and herbal depth. Here are some perfect pairings:

Side Dishes

• Simple arugula salad with lemon vinaigrette and shaved Parmesan — the peppery greens contrast the sweet sauce.
• Garlicky sautéed greens like spinach or kale — add bitterness and balance.
• Grilled or roasted vegetables, such as zucchini, eggplant, or bell peppers — echo summer flavors and provide texture.

Bread Options

• Gluten-free garlic bread or crostini — perfect for scooping up extra sauce.
• Rosemary focaccia (GF if needed) — complements the herbs in the sauce.

Protein Additions

• Grilled chicken breast or lemon herb chicken thighs — adds satisfying protein without overpowering the sauce.
• Grilled Steak – ribeye is my favorite!
• Pan-seared Italian sausage (sliced) — adds spice and richness.
• White beans or crispy chickpeas — for a vegetarian boost.

Drink Pairings

• Chilled Pinot Grigio or a light Sauvignon Blanc — their acidity complements the sweetness of the tomatoes.
• Sparkling water with lemon or iced herbal tea for a non-alcoholic pairing.

Check out the recipe card below for this recipe!

Creamy Sun Sugar Tomato Sauce Pasta Recipe (GF)

This Creamy Sun Sugar Tomato Sauce with gluten-free fusilli is a bright, fresh, and naturally sweet pasta dish that celebrates the peak flavors of summer. Made with golden Sun Sugar cherry tomatoes, fresh herbs, and a splash of red wine vinegar, the sauce is gently simmered, blended until silky, and tossed with perfectly cooked gluten-free pasta. Finished with a sprinkle of Parmesan and thyme, it’s an easy, elegant meal that’s both nourishing and bursting with garden-fresh flavor — perfect for gluten-free lifestyles or anyone craving a wholesome, seasonal dinner.

Print Recipe

Prep Time:20 minutes mins

Ingredients

• 5 cups Sun Sugar tomatoes halved — these golden-orange cherry tomatoes are sweet and low in acidity, making them ideal for a naturally sweet, creamy sauce.
• 1/4 cup olive oil — use a good quality extra virgin olive oil for rich
• 1 medium white onion finely chopped
• 4 cloves of garlic minced
• 1 tsp salt or to taste
• 1 1/2 tsp fresh thyme chopped
• 1 tsp fresh sage finely chopped
• 1 tbsp red wine vinegar
• 1/2 cup heavy cream or full-fat coconut milk optional but recommended for creaminess.
• 12 oz. box of Jovial Gluten Free Fusilli Noodles
• Freshly grated Parmesan cheese for topping — adds umami and a nutty, salty finish.

Instructions

• In a large skillet or saucepan, add the olive oil and bring it to a gentle shimmer over medium heat. Once heated, add the chopped white onion and salt. Cook, stirring occasionally, until the onion becomes soft and translucent, about 7–9 minutes. Be careful not to let the onions brown, as this can alter the delicate flavor of the sauce.
• Stir in the crushed garlic and sauté for 1 minute, just until fragrant. This helps release the natural oils from the garlic without burning it.
• Add the whole Sun Sugar tomatoes to the pan, along with the chopped thyme and sage. Stir to combine, then cover the skillet with a lid. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. During this time, the tomatoes will soften, burst, and begin to break down, releasing their skins and juices. The mixture should gradually reduce into a thick, rustic sauce with a golden-orange hue.
• While the sauce simmers, bring a large pot of salted water to a boil. Cook the Jovial gluten-free fusilli according to the package directions until al dente. Just before draining, scoop out and reserve 3/4 cup of the starchy pasta water. Then drain the pasta and set it aside.
• Once the tomato mixture is cooked and slightly cooled, transfer it carefully to a high-powered blender. Blend until smooth and creamy, adding a small splash of the reserved pasta water if the consistency is too thick. (Alternatively, use an immersion blender right in the skillet for less cleanup.)
• Add the cooked pasta to a large serving bowl. Pour 1 to 2 cups of the creamy Sun Sugar tomato sauce over the pasta and toss gently to coat. If needed, add more sauce or a bit of the reserved pasta water to loosen the mixture to your desired consistency. You can also pour the sauce into a mason jar and store in the refrigerator for later use! But I would consume within a week!
• Serve warm, garnished with freshly grated Parmesan cheese and a sprinkle of fresh thyme. Optionally, drizzle with a touch of extra virgin olive oil for added richness.

Servings: 5