Roasted Red Pepper Spread

This is quite a bit of work (took about four hours start to finish) but well worth it if you like roasted red pepper spread-which we do. Open the windows while you roast the peppers, because it does tend to set off the smoke detectors.

Note-the spread will become darker as it cooks so although it begins as an apricot colour, it does turn a deep orange at the end.

The recipe said I would get 5 half pints-I got seven. As always, prepare a couple extra jars.

You Will Need:

6 pounds sweet red peppers
1 pound Roma tomatoes
2 large cloves garlic
1 small white onion
2 tablespoons minced basil
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar

Roast peppers under a broiler or on a grill until skin wrinkles and it has charred spots. Turn peppers and roast the other side. Place peppers in paper bags and secure opening. Roast the tomatoes, onion and garlic in same manner-about ten minutes. Transfer tomatoes to paper bags and let cool fifteen minutes.

While peppers and tomatoes cool, mince the garlic and set aside. Chop the onion finely and measure 1/4 cup. Set aside. Peel the red peppers. Peel the tomatoes. Puree the peppers and tomatoes in a blender. Transfer to a heavy pot. Add everything else. Bring to a boil over medium heat. Lower to simmer and cook until thick (like a sandwich spread) which took about an hour for me. Meanwhile, start heating jars and canner.

Ladle hot spread into hot jars leaving 1/4 inch headspace. Remove air bubbles, wipe threads and seal. Process in a water bath canner for ten minutes. Let cool five minutes in open canner before removing to cool 12-24 hours. Test for seals when cool.