Tomatoes and peaches often come into season at about the same time and it turns out they go very well together. In this recipe from The What To Eat When Cookbook, peaches are marinated with a little vinegar and Urfa chili to create a sweet, sour, and spicy flavor combination, great for taste and health. This makes for a simple When Way dinner, low on calories, but filling enough to keep you going after the sun sets. If you can’t find Urfa chilis, substitute with another pepper flake or a spice like paprika or cayenne.
Prep: 15 minutes
Cook: None
Makes: 8 servings
Serving Size: 1 1/4 cups
Ingredients
2 pounds large peaches, rubbed dry to de-fuzz
2 tablespoons white balsamic vinegar (6% acid)
1/2 teaspoon dried Urfa pepper flakes
1/2 teaspoon kosher salt, divided
2 pounds heirloom tomatoes of various colors
2 tablespoons extra-virgin olive oil
2 tablespoons tiny basil leaves (from a sprig’s center)
Directions
1. Cut each peach in half. Remove the pit. Cut each half into 4 wedges, then cut wedges in half crosswise, making 8 chunks. Place the peaches in a large bowl. Stir vinegar, pepper, and 1/4 teaspoon salt in a small bowl to dissolve the salt. Add to the peaches and toss to coat. Let marinate 30 minutes, tossing occasionally.
2. Meanwhile, core the tomatoes. Cut each into 3/4-inch wedges. If tomatoes are very large, cut in half horizontally and cut each round into wedges (like cutting a pizza). Place tomatoes in another bowl. Toss with 1/4 teaspoon salt.
3. Add the tomatoes, oil, and most basil leaves to the peaches and blend. Sprinkle with the remaining basil.
Calories: 103 kcal; Total fiber: 2.9 g; Soluble fiber: 0 g; Protein: 1.9 g; Total fat: 4.1 g; Saturated fat: 0.5 g; Healthy fats: 3.2 g; Carbohydrates: 33.6 g; Sugars: 13.6 g; Added sugars: 0 g; Sodium: 67 mg; Potassium: 452 mg; Magnesium: 14 mg; Calcium: 15 mg
Excerpted from The What to Eat When Cookbook, by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CDC, AAC. Copyright © 2020 by Michael F. Roizen, MD. Reprinted by permission from National Geographic. Photo credit: Scott Suchman
