Roasted Red Pepper Spread

Ingredients

6 lb., about 8 large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp minced basil
1 Tbsp sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Directions

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.

Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.



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