5-6 sun-dried tomatoes, dried or oil-based
4 C tomatoes, coarsely chopped
2 C fresh or frozen peaches, peeled and chopped
1 C onion, chopped
3 T olive oil
1/8 t cinnamon
1/8 t cayenne
1 T red wine vinegar
2 T tarragon, chopped
Sea salt and pepper
12 oz. chunky-shaped pasta, cooked according to package directions
Parmesan cheese, grated – for serving
If using dried tomatoes that are not in oil, soak the tomatoes in boiling water for 15-20 minutes until softened and plumped. Drain and chop coarsely. If using sun-dried tomatoes in oil, remove them from the jar, drain well and coarsely chop.
Preheat the oven to 450°F. In a 9×13-inch baking dish, stir together the sundried tomatoes, tomatoes, peaches, onion, olive oil, spices and a bit of salt and pepper. Roast uncovered, stirring a few times until the ingredients have softened and thickened, about 40 minutes. When cooked, remove from oven and stir in the vinegar and tarragon.
While the sauce is roasting, cook the pasta according to the package directions. In a large serving bowl, toss the pasta with the sauce. Top with grated cheese. Makes 4 servings.