Peaches and Tomatoes: Never Better

Of all the reasons to rejoice about the existence of Farmers Markets, tomatoes and peaches head the list. Everything tastes better when it’s fresh, but a tomato that has lingered on the vine until it is totally ripe is a completely different creature than one that’s spent part of its life sitting in a store. And if you’ve become accustomed to the rocks that pass for peaches these days, you may have forgotten how extraordinary a sun-warmed peach just off the tree can be.

To celebrate the height of the peach and tomato season, we’ve cooked up the best peach pie we’ve ever tasted. And a baked tomato that will do for dinner-- and really tastes like summer.

--MINNIE BERNARDINO & DONNA DEANE

PEACH MARZIPAN STREUSEL PIE

1 quart sliced peeled peaches, about 6 large

1 cup sugar

1/4 cup quick-cooking tapioca

Almond Crust

Marzipan Streusel Topping

Combine peaches, sugar and tapioca in bowl. Turn into Almond Crust. Cover filling with Marzipan Streusel Topping. Cover crust rim with foil.

Bake at 325 degrees 45 to 55 minutes, checking after 30 minutes if topping is getting too browned. Cover top with foil if necessary. Cool. Serve warm or at room temperature. Makes about 8 servings.

Almond Crust

1 cup ground almonds

1 1/2 cups flour

1/4 cup sugar

2/3 cup butter, melted

1 teaspoon almond extract

1 egg white, lightly beaten

Combine almonds, flour and sugar in bowl. Add melted butter, almond extract and egg white. Mix well. Press into 9-inch pie plate. Cover with foil, then pie weights (or rice or beans). Bake at 375 degrees 12 minutes. Cool. Carefully remove foil and pie weights.

Marzipan Streusel Topping

1/2 cup flour

1/2 cup brown sugar

1 teaspoon vanilla

1/4 teaspoon salt

1/4 cup cold butter, cut up

1/4 cup marzipan or almond paste

Combine flour, brown sugar, vanilla and salt in bowl. Rub in cold butter and marzipan until crumbly.

SAVORY STUFFED TOMATOES

6 large firm tomatoes

Salt, pepper

1/4 cup olive oil

1/2 cup minced onion

1 clove garlic, minced

1 cup short-grain rice

2/3 cup chicken broth

1 cup coarsely chopped fresh spinach leaves

1 tablespoon oregano leaves, coarsely chopped

Remove tops from tomatoes. Scoop out insides leaving 1/2-inch shell. Put pulp through food mill. Season inside of tomatoes to taste with salt and pepper.

Heat 2 tablespoons olive oil in skillet. Saute onion and garlic just until tender. Add rice and continue to saute until lightly browned. Stir in 1/2 cup chicken broth and all but 3/4 cup pulp. Simmer until rice is partially cooked, 8 to 10 minutes. Stir in spinach and oregano just until leaves are tender. Season to taste with salt and pepper.

Spoon rice mixture into shells. Replace tops. Place in 3-quart rectangular baking dish. Combine remaining 1/3 cup broth and reserved pulp. Pour around tomatoes. Drizzle remaining 2 tablespoons olive oil over tops of tomatoes. Lightly season with salt. Bake at 350 degrees 45 minutes to 1 hour or until rice is cooked. Serve warm, at room temperature or cold. Makes 6 servings.