Give Pasta Sauce A Sweet Kick With This Juicy Summer Fruit

When you check the ingredient label on most jarred pasta sauces at the grocery store, you might be surprised by how much added sugar is featured in their ingredient lists. Brands like Rao's and Victoria skip it, but many others rely on added sweetness to balance the acidity of tomatoes — something you can replicate at home with a pinch of sugar, a handful of carrots (the go-to veggie to reduce acidity in tomato sauce), or even a juicy peach.

Ripe peaches bring that added sweetness, but they do more than just that. They add brightness, silkiness, and a floral flavor that cane sugar can't reproduce. Cook peaches down with cherry tomatoes or heirlooms, and they melt right in, creating a sweet sauce with just enough fruit to make it feel like late summer in a bowl mixed with your sauce-absorbing rigatoni (the best pasta shape, by the way).

When peaches show up in sauces, they're often paired with garlic, some chili to give it a kick, and fresh herbs to keep things grounded. Think of them as the seasonal stand-in for sugar or honey — just with more personality. The result? A pasta sauce that hits all the right notes: sweet, acidic, spicy, and rich.

Peaches can also be transformed before they ever hit the pan. A quick blast under the broiler, a spin in the air fryer, or a few minutes on some high heat on the grill caramelizes the sugar and adds a savory depth of flavor that balances their sweetness and could bring a whole new layer to a pasta sauce. Plus, the skin peels right off after some high heat. That char works with the acid in the tomatoes and makes the sauce taste like it was simmered for hours, even if it's one you whipped up in under an hour after work.

Roasting or grilling brings out more sweetness, but the char will also help it from tasting overly fruity. The flavor blends in like it belongs there, adding complexity without overpowering the tomatoes. Grilled peaches also pair well with ricotta-based pastas. In that case, you don't even have to cook them into a sauce — just layer the grilled slices on top and let the juices seep out.

Whichever method you choose, toss in some fresh basil, shower on some salty grated Parmesan cheese, or add a squeeze of lemon for brightness. Sauces are great avenues for exploring new flavors. It's a weeknight dinner that feels just a little fancy — simple, but also something you can look forward to when fresh peaches hit the market.