Slow-Cooked Peach Salsa

Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio

4 pounds tomatoes (about 12 medium), chopped

1 medium onion, chopped

4 jalapeno peppers, seeded and finely chopped

½ to ⅔ cup packed brown sugar

¼ cup minced fresh cilantro

4 garlic cloves, minced

1 teaspoon salt

4 cups chopped peeled fresh peaches (about 4 medium), divided

1 can (6 ounces) tomato paste

Directions at tasteofhome.com

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