Tomato-peach chutney

Tomato-peach chutney

Just a quick recipe today that you might want to try this weekend, given that it is high season for both tomatoes and peaches.
Hurry, though -- peaches are ending and tomatoes are kicking into high gear, so it's like we're in that little egg-shaped intersection of a Venn diagram, or what we all now seem to refer to as a "perfect storm." But I think that's a little dark and negative when we're talking amazing summer fruit and veg.

Or maybe "Perfect Storm Chutney" is just the right name for it!

I made this chutney (remember, it's not a compote if there are veggies and vinegar in it) to go with some lovely little pork patties -- a bit like a miniburger but bunless. It was a perfect combination. But I can also see this pairing really nicely with grilled chicken.

Or how about spreading it like a jam on summer harvest zucchini bread?

That's practically a meal unto itself!

Have a happy weekend -- I'll get off my tomato kick and give you something sweet next week, I promise.

Tomato-Peach (Perfect Storm) Chutney (adapted from Better Homes and Gardens)

Ingredients:
1 large shallot, minced
olive oil
2 small tomatoes, chopped
2 large peaches, pitted and chopped (I removed the skins but you could leave them on, too)
1 teaspoon balsamic vinegar
pinch of sugar
pinch of ground red pepper
pinch of dried thyme

Directions:
In a saucepan, heat the olive oil and saute the shallot until soft (about 5 minutes). Add the tomatoes and peaches and cook over low heat until they begin to break down (about another 5 minutes) or until they reach a consistency you like. Remove from the heat and stir in the remaining ingredients. May be served warm or chilled.