As the summer produce season wanes, it’s difficult for me to transition to the fall growing season when it’s still shorts and flip-flop weather. And if I have to choose an East Texas garden favorite, the tomato and peach tie for first place easily.
The truth is, my favorite way to enjoy these juicy fruits (yes, they are both fruits) is standing over my sink, eating them both like apples. Neither needs a thing added to them to appreciate their natural, raw deliciousness.
But sometimes I go crazy in FRESH when I see the “locally grown” section, and I end up buying way more tomatoes and peaches I can eat. This week, I decided to try something new – a simple combination of tomatoes and peaches for grilled meat.
“Compote” is just a fancy French word for “mixture,” but it does sound much better than “mixture” when you serve your “Tomato-Peach Compote” at the table.
This compote is a great reminder that the tomato is also a fruit, and it has a natural sweetness that pairs well with that of a ripe, summer peach. Together, these two flavors are hard to beat when paired with your favorite grilled meat. I like to serve it with grilled pork tenderloin that has been rubbed with a paste of olive oil, garlic, ginger and a dash of curry powder.
2 Tbs canola oil
1 sweet yellow onion, chopped
3/4 lb summer ripe tomatoes, peeled and cut into small chunks
1 summer ripe peach, chopped (Don’t have to peel)
1 1/2 tsp fresh thyme or rosemary
1 tsp honey
Heat oil in a large skillet over medium-high heat. Add onion and sauté over medium heat until softened, about 6 minutes. Add tomatoes and peaches and cook four minutes, until softened. Stir in thyme and honey.
Serve warm over your favorite grilled meat. Store any leftovers in the refrigerator up to 24 hours.
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