Rustic Tomato Sauce with Peaches & White Beans

I got this recipe from Today I Cooked, another family cooking blog (indeed, I stole the idea for this blog from those lovely ladies as well). SP is one of my favorite cooks - give that lady some veggies, olive oil and balsamic and she's sure to come up with a tasty concoction! I've been told this is an original SP creation and I made only a few changes. Sticking to my mantra that wine makes everything better, I used a little dry red wine to caramelize the onions. I also added a sprinkle of ginger at the very end. For the carnivores, sauteed chicken breast pieces work perfectly in the sauce or you can put the sauce over chicken ravioli (I like the Whole Foods brand). Or go crazy, and do both.

Here's the recipe without alteration from SP:

1. Chop a medium onion and slice up 6 cloves of garlic. Sweat these in a saucepan in just a little olive oil and a pinch of sugar.

2. Add the following:
6 sundried tomatoes, torn into chunks, and about 1 TBSP of their oil
10 or so small-to-medium, meaty summer tomatoes, chopped in large chunks
2 large juicy peaches, also chopped
Half a can of white beans for protein and texture (I used great northerns), drained and rinsed

3. Turn it all up to high and get 'er boiling - the tomatoes and peaches will produce plenty of liquid. I tasted at this point and the flavor was shockingly good already, so all I had to do next was...

4. Add a generous splash of good balsamic, a pinch more sugar, and salt to taste. Thicken with a teaspoon or two of corn starch (first dissolved in water, then added to the sauce).