TOMATO-PEACH SALAD
Steps:
- Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
- See all 50 Simple Salads
TOMATO AND PEACH SOUP
Provided by Robert Irvine : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint.
- Serving options: Sour cream or creme fraiche make a great garnish for this soup.
SUMMER TOMATO-PEACH CHUTNEY
This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.
Provided by Marisa McClellan
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 20.4 g
PASTA WITH ROASTED TOMATO-PEACH SAUCE
We played around with this sauce that was adapted from a salsa recipe. It's also great with roasted cashews thrown in.
Provided by womenwhotech
Categories Main Dish Recipes Pasta
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place tomatoes, garlic cloves, peach halves, onion, and jalapeno pepper on a baking sheet.
- Broil for 20 minutes in the preheated oven, turning every 5 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove and discard skins on onion and garlic cloves. Transfer all vegetables, peach halves, and any juices to the bowl of a food processor and pulse until a smooth puree forms.
- Transfer tomato mixture to a large saucepan. Add basil, rosemary, olive oil, black pepper, garlic powder, and salt. Bring to a simmer over low heat; cook for at least 30 minutes.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until partially cooked, 6 to 8 minutes. Drain pasta, reserving 1 cup of cooking liquid.
- Add pasta to tomato sauce with 1/2 cup reserved cooking liquid. Cook until pasta is tender yet firm to the bite, adding more liquid if necessary, 3 to 5 minutes more.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 77.1 g, Fat 5.8 g, Fiber 6.5 g, Protein 13.9 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 11.8 g
PEACH AND TOMATO CAPRESE SALAD
Heirloom tomatoes, peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette in this peach Caprese salad.
Provided by Julie Hubert
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
- Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 8.4 g, Cholesterol 44.5 mg, Fat 19.1 g, Fiber 1.1 g, Protein 11 g, SaturatedFat 9.1 g, Sodium 568.5 mg, Sugar 7.2 g
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- Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, ( setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
- Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato! It should be tomato forward with hints of peach.
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