Go Back

Spicy Roasted Peach and Tomato Sauce

Hang on to the last moments of summer with this versatile, slightly sweet, and spicy sauce.
Prep Time10 mins
Cook Time45 mins


  • 3 medium tomatoes about 1 pound, quartered
  • 1 large peach pit removed and quartered
  • 1-3 chili peppers of your choice see note
  • 2 cloves garlic peeled
  • 2 tablespoons olive oil
  • 2 tablespoons apple 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.