Tomato And Peach Gelee Recipes
PEACH AND TOMATO CAPRESE SALAD
Heirloom tomatoes, peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette in this peach Caprese salad.
Provided by Julie Hubert
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
- Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 8.4 g, Cholesterol 44.5 mg, Fat 19.1 g, Fiber 1.1 g, Protein 11 g, SaturatedFat 9.1 g, Sodium 568.5 mg, Sugar 7.2 g
TOMATO AND PEACH GELEE
Acidity and sweetness come together in this soup made with sliced heirloom tomatoes and wedges of white and yellow peaches, with a hint of tarragon.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Using a paring knife, score the nonstem end of each tomato and all but two of the yellow peaches (set aside the white peaches). Blanch the tomatoes and peaches in batches in the boiling water for 30 seconds. Transfer the tomatoes and peaches to a bowl of ice water; when cool enough to handle, peel them. Cut peaches in half; remove pits. Cut the peaches and tomatoes into smaller chunks; process pieces through food mill, collecting pulp and juices in a large bowl. Discard solids.
- Season the mixture with salt, pepper, and vinegar. Pick leaves from 3/4 of the bunch of tarragon; add to mixture. Line a large sieve with cheesecloth; set over a large bowl. Transfer entire mixture to sieve; let stand at room temperature for about 2 1/2 hours, until 4 1/2 cups of liquid, or half of the puree amount, has collected in the bowl.
- Transfer bowl to refrigerator, and let stand until very cold. Adjust seasoning of liquid with additional salt and pepper if necessary.
- Slice the cherry tomatoes in quarters or halves and the large heirloom tomatoes into 1/4-inch-thick slices. Arrange the tomatoes in serving bowls. Blanch the two remaining yellow peaches and the reserved white peaches as above, then peel and cut into 1/4-inch-thick wedges. Arrange the peach wedges in serving bowls.
- Ladle the chilled liquid over tomatoes and peaches. Garnish with remaining tarragon, and serve immediately.
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