Fresh Tomato and Peach SauceJul 27 2012 by
This Tomato Peach Sauce was one of my husband’s favorite meatball sauces. I admit he was a little hesitant at first when I told him it combined tomatoes and peaches but after he tasted it he was happy to give up the over used potluck classic of chili sauce and grape jelly meatball sauce. This is the perfect time of year for this sauce with both tomatoes and peaches in abundance. This sweet sauce is gently seasoned with spices and brightened up with a little squeeze of citrus at the finish. Fresh Tomato and Peach Sauce works great over many different veggie burgers or Perfect No Meat Meatballs.
- 3 cups grape tomatoes, halved
- 2 large peaches, peeled, pitted and diced
- 1 clove garlic, minced
- 4 tbsp minced red onion
- 1 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp minced fresh basil
- 2-3 tbsp raw honey or brown rice syrup(depending on how sweet your peaches are you may need a little more-this sauce is supposed to be rather sweet)
- 1 tsp cinnamon
- 1/2 tsp red pepper flakes
- 1/8 tsp ground white pepper
- 1 tsp lime or lemon juice
- In a large skillet heat the oil over medium high and then add the tomatoes, peaches, onion and garlic. Saute until the tomatoes and peaches are soft.
- Add the vinegar and let simmer a minute before adding the remaining ingredients except the lime juice.
- Reduce heat and simmer on low until the tomatoes and peaches have completely broken down and the liquid has almost completely reduced.
- Transfer the mixture to a blender or food processor and puree until smooth. Stir in the lime juice.
- Strain through a fine mesh sieve for a smooth glaze or serve as is for a chunkier sauce.
Makes approximately 1 1/2 cups.
Serving size 3 tbsp.
Nutrients per serving: Calories: 60, Cal. from Fat: 17, Total Fat: 2g, Sat. Fat: 0g, Carbs: 12g, Fiber: 1.5g, Sugars: 10g, Protein: 1g, Sodium: 3mg, Chol: 0mg
Store leftover sauce in an airtight container in the refrigerator for up to 5 days.