Charred Peach Passata - peaches

Method

• Set your broiler to high.
• Wash the peaches and, using a paring knife, score an "X" into the pointed end of the peach. Place them in a stainless steel bowl.
• Drizzle the olive oil over the peaches. Gently toss the peaches with the oil.
• Sprinkle the salt and sugar over the peaches. Now, toss them again.
• Place the seasoned peaches on a broiler pan in an even layer, with good separation between the peaches--about an inch if possible. The skins will blister and "shrink" away from the peach if they're not touching. You want this.
• Sprinkle the thyme leaves across the peaches. Broil the peaches until the skins char and split, about 15 minutes, turning the peaches during cooking, trying to char evenly all around.
• Remove the peaches from the broiler and let cool at room temperature for about 10 minutes.
• Peel the peaches. Don't stress if there are a few stray bits of skin stuck to the peaches. You'll be processing them further.
• Using a food mill (preferably), blender (acceptable), or food processor (also okay), pass the slightly warm peaches and surrounding drippings through the mill. The food mill makes you look fancy, is a conversation piece, and creates textural magic.
• Reserve in a refrigerator-friendly container to use as a sauce for grilled chicken or pork, or for Chicken-Pecan Meatballs. Yes, you can freeze it.