Monday, June 26, 2006

Roasted tomato and peach sauce

This recipe is for grilled chicken or a grilled white fish such as bass or catfish:
3 peaches chopped up
4 roma tomatoes
3 cloves of garlic
2 inches square of havarti cheese
salt and pepper to taste

roast tomatoes and garlic on a roasting pan with a little olive oil at 425 degrees for about 30 mins until tan to brown on top and the garlic is golden. Put tomaotoes and garlic in processor or blender with3/4 of the peaches, havarti cheese and salt and pepper. Blend until smooth. taste to make sure it needs no other taste....hint: maybe some rosemary if you have it fresh or cilantro if you are looking for a bit of pizazz. (I like it just the way it is).
Take out of processor and pour into a beautiful blue or green bowl to set off the wonderful peachy orange color and add the rest of the peaches. Stir.
We put a small portion of this sauce on the plate and spread it out under marinated and grilled chicken breast and left the rest in the bowl so people can serve the sauce themselves. It truly was one of the best sauces I have had of late and I will have it on hand in the fridge until the peaches are no longer in season.

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