Saturday, September 10, 2016

Tomato Tomahto... Roasted Garlic and Pepper Tomato Sauce

Roasted Garlic and Pepper Tomato Sauce
Found on Pinterest

Makes 6 pints
2 bulbs garlic 

1-1/2 Tbsps olive oil 

3-4 bell peppers (any color) 

2 banana peppers 

12 pounds ripe tomatoes, peeled, roughly diced (save about 3 whole peeled tomatoes and set aside) 

3 Tbsps packed brown sugar 

4 tsps canning salt 

1 Tbsp vinegar 

1 tsp black pepper 

2-1/2 cups lightly packed fresh basil, roughly diced 

1/2 cup other fresh herbs (thyme, lemon thyme, parsley, oregano, etc.) minced 

6 tbsps lemon juice

Preheat oven to 400 degrees. Remove the papery outer skin from the garlic bulbs, leaving the cloves stuck together. Cut off about half an inch from the pointed end, exposing the individual cloves. Place cut-side up in a baking dish, then drizzle with 1/2 tbsps olive oil and cover with foil. Halve and seed the peppers, then lay them cut-side down on a foil-lined baking sheet. Brush them with the remaining olive oil. Bake both the garlic and the peppers for about 45 minutes, until the pepper skin is blackened and the garlic is nice and soft. Remove from oven and let cool.

Add diced tomatoes to a large pot and start heating over medium heat.

Peel the skin from the cooled peppers and discard skin, dice peppers, and set aside. Grab the bulbs of garlic, and squeeze the bottom to remove all the cloves into a food processor. Add the 3 tomatoes you set aside and process until smooth. Add to diced tomatoes.

Add brown sugar, salt, black pepper, and vinegar. Bring the sauce to a boil, and leave uncovered for about 50 minutes, stirring frequently.

Add the diced peppers and continue to boil until the sauce has reached the desired consistency. Add the herbs and stir to mix.

Add 1 tbsp of lemon juice to each jar, then ladle sauce into each jar to a 1/2 inch of headspace, wipe rims, and assemble lids.

Process in a boiling water bath canner for 35 minutes.

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