It surely has been a CRAZY summer. I have been working on a major project (details to come soon) and we are still getting settled after out move. I've been super busy freelancing - hence all the shared recipes lately, but I finally have a spankin' new recipe for you, my lovely, devoted blog readers.
This late summer Peach Tomato Tart will knock your post-Labor Day socks off. I know, most of us are already in fall mode. But while Starbucks is screaming "Pumpkin Spice Latte," my Whole Foods produce aisle says something differently. I always believe in cooking with the seasons and do my best to shop local and organic. Maybe it is just us here in the Pacific Northwest, but we still have an abundance of stone fruit and the most glorious heirloom tomatoes I've ever seen.
I've heard of peachy tomato jam and peach ketchup before. Once ripe, they are both perfectly sweet and juicy. And since a tomato is technically a fruit, the sweet duo should pair nicely with each other. I kind of make up this recipe as I went, but it turned out fabulous. Looking for something a bit different? Check it out!