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Roasted Red Pepper Spread
Roasted Red Pepper Spread
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Delicious roasted red pepper and tomato spread with fragrant basil.
Ingredients:
  • 6 pounds red bell peppers
  • 1 pound Italian plum tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small white onion
  • 0.5 cup red wine vinegar
  • 1 tablespoon sugar
  • 5 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
Instructions:
  • Char red peppers, tomatoes, garlic, and onion under a broiler or on a grill at 425 degrees F, turning occasionally, until peppers and tomatoes are blistered and softened, and garlic and onion are lightly charred. Take them off the heat.
  • Wrap the peppers and tomatoes in paper bags and let them cool for about 15 minutes. Allow the garlic and onion to cool before peeling them. Finely chop the garlic and set it aside. Finely chop the onion until you have 1/4 cup, and set it aside. Peel and seed the peppers and tomatoes, then blend them in a food processor or blender until smooth.
  • Get your boiling water canner ready. Warm up the jars and lids in simmering water until needed. Keep the bands to the side.
  • In a large saucepan, mix together pepper, tomato puree, garlic, onion, vinegar, basil, sugar, and salt. Bring to a boil, then simmer until thickened and can coat the back of a spoon, approximately 20 minutes.
  • Carefully pour the hot spread into the hot jars, making sure to leave 1/2 inch of space at the top. Gently wipe the rim of the jars. Place a hot lid in the center of each jar and then screw on the band until it is fingertip tight.
  • Boil in a water canner for 10 minutes, adjusting for altitude. Once done, take out the jars and let them cool. Check the lids after 24 hours - they should be sealed and not move up and down when pressed in the center.

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