I just went to track down this recipe and of course I already had it saved! It must be an omen. I’ll note your adjustments.
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New Yorker humor;
You should def try it with whatever cherry tomatoes you enjoy eating raw.
(It’s really impossible to generalize flavor differences based on color alone - so much is at play.)
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I make the tomatoes and the topping in an ovenproof dish, and skip the crust.
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When I first saw that recipe I thought it read as the Korean cousin of the Italian raw tomato “sauce” with angel hair… which, when I first made, I thought of as the pasta version of Spanish pan amb tomate 
So much deliciousness!
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Thanks again. I thought maybe the black tomatoes were a particular variety with specific characteristics.
When I grew them they were.
The black ones were firmer with thicker skins and a different flavor.
Red were as expected, cherries had thinner skins and broke down faster when cut, grapes were firmer.
Yellow and orange varied in firmness, but flavor was generally sweeter and often very intense.
(All these were cherries or grapes. My favorites were the yellow and orange to eat plain, the black and red grape for salads and raw preps where it helped that they could hold shape, and the rest I processed into purée and froze.)
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A friend just gave me a bag of sungold tomatoes from her garden. I ate them all before I put them into a recipe or even onto a plate. . They were that good …
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Good to know!
They are - “black cherry” as I mentioned. I grow them because I love the texture, size and taste. I just don’t know enough about tomatoes to generalize based on color alone.
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Yep, the sun golds (and whatever the orange ones like them are called) are like popping candy when they’re good. Slow roasting does that to the red cherries, but they are never that good as is.
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I don’t either, but my understanding is that along with ripeness, “genetics” of a stable variety like ‘Black Cherry’ are important with regard to flavor, while color might affect acidity, which affects sweet and tart aspect of flavor
I think Craig LeHoullier is a good source.
I fell asleep when my cherry tomatoes were roasting and all the tiny ones burned. I woke up when they’d been in the oven for four hours. Lol!
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I did the same recently, left the timer in the kitchen, about 3 hours, black
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Awww. Oh well; I assume there’s always more cherries.
SO MANY MORE! Yes.
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Wow! There is so much great tomato knowledge here. Thanks so much for sharing
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