By Whitney Donohue
Moapa Valley Progress
Peach and Tomato Pasta
Peaches are starting to come into season, and if you’re lucky enough to have a peach tree, you might be currently feeling not so lucky. You might be asking yourself what you are going to do with the abundance of peaches you are currently blessed with.
Or perhaps you just love peaches. I know I do. I love to eat them, I love the way they smell, and I know I really want them around in the winter, when freshly picked, sweet smelling peaches are elusive.
Last year I was lucky enough to have an abundance of peaches, all ripening at the same time. My house smelled terrific, but I did not have an abundance of time to actually process all those peaches. I was left with freezing the majority of the peaches we didn’t eat, and experimenting with savory dishes that we would eat. That is how this gem came about – it was born of necessity, but ended up being so popular with my family that we’ve been waiting for peaches to hit the produce stands this year.
You may think that peaches don’t seem to belong in a savory dish, but trust me on this, they do. But really, trust me. The acidity of the tomatoes cuts the sweetness of the peaches. The sweetness of the peaches cuts the acidity of the tomatoes. It is seriously a match made in heaven. And something that should only be enjoyed in summer…because peaches are a summer fruit, and you shouldn’t be eating peaches that have been trucked to you from another country during the dead of your local winter.
