Serves 3 or 4
1 tablespoon fish sauce, preferably Red Boat
1 tablespoon fresh lime juice
1 tablespoon minced fresh hot chile, such as jalapeño or serrano
2 teaspoons minced shallot or onion
1 teaspoon sugar
½ teaspoon grated or very finely chopped fresh ginger
2 medium tomatoes (about
½ pound/225 g total), cored and cut into wedges
2 medium peaches or nectarines (about ½ pound/
225 g total), cut into wedges (peel the peaches only if the skin seems super fuzzy)
About ½ cup (15 g) lightly packed roughly chopped fresh herbs, such as cilantro, basil, and/or mint
In a small bowl, whisk together the fish sauce, lime juice, chile, shallot, sugar, and ginger. Let the dressing sit for at least 20 minutes, or up to 1 day (in the fridge if longer than
2 hours), to let the flavors develop.
Arrange the tomatoes and peaches on a platter or in a shallow bowl and drizzle the dressing all over. Top with the chopped herbs and serve right away.
Excerpted from Simply Tomato: 100 Recipes for Enjoying Your Favorite Ingredient All Year Long by Martha Holmberg (Artisan Books). Copyright © 2023. Photographs by Ellen Silverman.
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