Roasted Red Pepper Spread
In an attempt to finish my tomatoes, I decided to make use of the 2nd peppers at the market and the basil in my garden. I had also already bought red wine vinegar for the marinated peppers earlier in August.
This recipe is from Ball, the jar company. They say it makes about 5 (8 oz) half pints. Let’s hope so, they were very wrong last time!
You will need:
- 6 lb red bell peppers (about 14 medium)
- 1 lb Italian plum tomatoes (about 5 medium)
- 2 cloves garlic, unpeeled
- 1 small white onion
- 1/2 cup red wine vinegar
- 2 Tbsp finely chopped fresh basil
- 1 Tbsp sugar
- 1 tsp salt
5 (8 oz) half pint glass preserving jars with lids and bands
Directions:
- ROAST red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425°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.
- 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.
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