LUCY'S TOMATO AND PEACH CHUTNEY
A sweet and spicy chutney that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
Provided by Lucy Danylewich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 113.1 mg, Sugar 2.7 g
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
PEACH SHORTCAKE TOWERS
"These tender biscuits make wonderful peach or berry shortcakes that are always greeted with 'oohs' and 'aahs'," says Opal Sanders of Glouster, Ohio. "They are very pretty when stacked pyramid-style."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, nuts, baking powder and salt. In a large bowl, beat 1 cup cream, egg, 2 tablespoons sugar and vanilla until slightly thickened. Stir into dry ingredients until mixture forms a ball, adding cold water if necessary., Turn dough onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut into three 3-1/2-in. circles, three 2-3/4-in. circles and six 1-1/4-in. circles. Place on ungreased baking sheets., Brush the tops with remaining cream. Bake at 425° for 8-12 minutes or until golden brown., In a large bowl, combine the peaches and 5-7 tablespoons of sugar. Split the large and medium biscuits in half horizontally. Spoon a few peach slices on large biscuit halves; dollop with whipped topping. Top each with a medium biscuit half, remaining peaches and whipped topping and a small biscuit.
Nutrition Facts : Calories 524 calories, Fat 20g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 821mg sodium, Carbohydrate 77g carbohydrate (26g sugars, Fiber 4g fiber), Protein 10g protein.
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.
TOMATO TOWERS WITH BLUE CHEESE & BACON
Make and share this Tomato Towers With Blue Cheese & Bacon recipe from Food.com.
Provided by bitterman
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a cookie cutter to cut the bread into rounds, toast on both sides and set aside. Carefully slice the tomatoes into 1/3 inch slices and set aside.
- Warm the bacon grease in a skillet, adding half the salt and black pepper. Add the sherry vinegar to the warm bacon fat and slowly whisk in the olive oil. Remove from heat.
- Build a tower on each bread round alternating slices from different tomatoes, sprinkling each with salt, pepper and a dab of cheese. When done, spoon the warm dressing over the tomato, top with the cooked bacon and serve with additional bread, rice or pasta as a main course.
Nutrition Facts : Calories 382.2, Fat 29.8, SaturatedFat 8.7, Cholesterol 28.1, Sodium 797.7, Carbohydrate 20.4, Fiber 2.8, Sugar 6, Protein 9.8
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
PEACH AND TOMATO GAZPACHO
Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Peach Summer Healthy Vegan Raw Gourmet Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 10
Steps:
- Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
- Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.
SOUTHERN PEACH TOASTS
These mini peach toasts are my creative homage to a beloved southern fresh peach cobbler. It has an upscale presentation and is very easy to prepare. -Mary Louise Lever, Rome, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 5 ingredients. Let stand for 15 minutes, stirring occasionally. Spread cut sides of English muffins with mascarpone cheese. Drain peaches; reserving liquid. Arrange peaches over muffins; brush with some of the reserved liquid. Place on a foil-lined baking sheet; sprinkle with brown sugar., Broil 3-4 in. from heat until caramelized and bubbly, 3-4 minutes. Garnish with mint.
Nutrition Facts : Calories 202 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 136mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
TOMATO PEACH TOWERS
Make and share this Tomato Peach Towers recipe from Food.com.
Provided by TARGETreg Recipes
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the bottom ends off the peaches and trim the tops and bottoms off the tomatoes; discard or save for another use. Cut the peaches crosswise into five 1/2-inch-thick round slices, running the knife around the pits. Pop the slices off the pit, keeping the slices in order. Cut the tomatoes into five 1/2-inch-thick round slices, keeping the slices in order.
- Place 1 bottommost peach slice on a serving dish and spread with 1 teaspoon pesto. Top with the bottommost tomato slice and then a basil leaf. Repeat the layering once, then top with the top peach slice to recreate a round fruit shape. Repeat once, then make 2 more towers, alternating the order of the slices so that you start and end with tomato slices, topping with the tomato tops.
- Garnish the tops with small basil leaves.
Nutrition Facts : Calories 51.7, Fat 0.4, Sodium 4.8, Carbohydrate 12, Fiber 2.5, Sugar 9.8, Protein 1.8
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