Description
Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.
Ingredients
- 6 pounds red bell peppers
- 1 pound Italian plum tomatoes
- 2 cloves garlic, unpeeled
- 1 small white onion
- ½ cup red wine vinegar
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon sugar
- 1 teaspoon salt
- 5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
Instructions
- Roast red peppers
- tomatoes
- garlic and onion under a broiler or on a grill at 425 degrees F
- turning to roast all sides
- until tomatoes and peppers are blistered
- blackened and softened and garlic and onion are blackened in spots. Remove from heat.
- Place pepper and tomatoes in paper bags
- secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion
- measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender
- working in batches
- and process until smooth.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine pepper and tomato puree
- garlic
- onion
- vinegar
- basil
- sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon
- about 20 minutes.
- Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes
- adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Servings: 30