I think the fact that peach and tomato season overlap is a sign that these luscious delights are meant to be eaten with one another. For this reason I decided I needed a recipe to bring these two together. In my mind a tomato recipe means one thing- salsa. The peach truly adds a lovely sweetness to this classic. Roasting the tomatoes and peaches together brings out a more robust flavor in both fruits. I use mint instead of cilantro because I can’t stand cilantro (vile weed) but feel free to substitute cilantro for the mint if you like… The recipe makes a ton of salsa (about 32 fluid ounces) so if you have enough will power you can enjoy it for a few days. All in all this recipe is a delightful late summer treat, enjoy!
1.5 pounds heirloom tomatoes (about 5 medium tomatoes)
3 ripe peaches
4-5 sprigs of fresh mint
1 tsp cumin (less or more to taste)
1 tsp chili powder (less or more to taste)
salt and pepper to taste
Preheat the oven to 350.
While the oven is preheating:
Line a baking sheet with aluminum foil. Rinse and chop the tomatoes into large chunks. Rinse, peel, and chop the peaches into slightly smaller chunks. Slice, deseed, and devein the jalapeños. Put the chopped produce onto the baking sheet, top with salt and pepper. Let roast until the edges of the tomatoes just start to wrinkle and the peaches have slightly deepened in color (about 25 minutes). Let cool ten minutes.
While the produce is roasting:
Rinse and finely chop the mint. Slice the lime into quarters.
After the peaches and tomatoes have cooled:
Transfer half of the roasted produce to a blender.* Add in spices and mint. Blend slightly until the mixture is smooth but not runny. Transfer the rest of the produce and the blended mixture into a large serving bowl. Grab your favorite chips and enjoy!
*The tomatoes may release a lot of water. I like to about ¼ cup and drain the rest of the liquid. If you like chunkier salsa use less liquid if you like runnier salsa add more.
Let me know how you enjoyed this recipe.
Love and Light,