Hang on to the last moments of summer with this versatile, slightly sweet, and spicy sauce.
3medium tomatoesabout 1 pound, quartered
1large peachpit removed and quartered
1-3chili peppers of your choicesee note
2tablespoonsapple cider or sherry vinegar
Salt to taste
Preheat the oven to 350ºF and line a sheet tray with aluminum foil. Arrange the tomatoes, peach, peppers, peppers, and garlic cloves in a single layer, then drizzle with the olive oil and season with salt.
Roast for 40-45 minutes, until the tomatoes and peaches are soft and are brown at the edges. Remove from the oven and allow to cool slightly.
Add the roasted produce to a blender or food processor along with the vinegar. Puree until smooth. Transfer to an airtight container — the sauce may be used right away, but some time in the fridge will help the flavors mingle. Season with salt if needed.
Note: Use any hot peppers you have on hand. I used two Thai chili peppers, but habanero or jalapeño peppers work as well. If the pepper is large, slice in half before roasting.