CANNED ROASTED RED PEPPER SPREAD

TASTE OF HOME ROASTED RED PEPPER SPREAD.. got the recipe from the local taste of home cooking show they did last night.. will make soon and post photo..

6lbs red bell peppers

1 lb Italian plum tomatoes (Roma)

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  half pint 8 oz jars with lids and bands

1. Roast red peppers tomatoes garlic and onion under broiler on 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 (can do in oven)

2. Place peppers and tomatoes in paper bags secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender working in  batches  and process until smooth.. (can use an emulsion blender on stovetop)

3. Prepare boiling water canner heat jars and lids in simmering water until read for use.. do not boil. Set bands aside.

4. Combine pepper and tomato puree garlic onion vinegar basil sugar and salt in large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon. About 20 minutes.

5. Ladle while hot into hot jars leaving 1/2 inch head space. wipe rim and sides. Fix lid and bands adjust but not too tight..

6. Process in boiling water bath canner for 10 minutes… take out and let seal on towel or wood block.