I quite enjoy my grilled cheese sandwiches dipped in ketchup, and so I made a condiment that could go right on paninis, grilled cheeses, and other sandwiches. It's made from late summer ingredients--peaches and tomatoes--and the flavorings are kept to a minimum to let the fruit/vegetable shine —Cara Eisenpress
large tomatoes, chopped
peaches, peeled, pitted, and diced
garlic clove, minced
fresh basil leaves
white wine vinegar
In This Recipe
Heat the olive oil in a small pan. Add the onions and garlic and cook until translucent. Add the peaches, tomatoes, and torn basil, and raise the heat to medium high. Stir in the two kinds of sugar and the vinegar and bring to a boil.
Once you see a few bubbles, give the mixture a stir, then let it simmer until thickened and jammy, about an hour. Remove from the heat and let cool.
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.