I wanted to share this recipe before all the tomatoes and red peppers are through in the Northern hemisphere. I had a glut to work with, and this made roughly 3 1/2 pints. I will include the instructions for canning in a water bath, but we used ours over the course of two weeks and just stored the jars in the fridge. The spread was wonderful as a pizza sauce, tossed with pasta, and as a sauce for shakshuka.It was also delicious stirred into hummous. It is also perfect on a cheese sandwich in place of mustard. I'm sure you'll find plenty of uses for it.
The recipe I used comes from the Ball Blue Book of Canning. I was having trouble removing the skins completely from the peppers so I just didn't worry about it with the last few. Once the peppers go through the food processor it wasn't noticeable anyway, so don't worry if after roasting the skins still won't budge.
If you will be canning, sterilise your clean jars and keep warm until needed. The spread takes some time to cook down, so plan accordingly. You'll need to roast the vegetables first, so that's a good time to get your jars ready.
You Will Need:
8-9 large red bell peppers (I used a couple yellow as well because I had them)
1 pound tomatoes
2-4 large cloves of garlic to taste
1 small white onion
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar
Roast peppers on a baking sheet under the broiler or on a grill until the skin wrinkles and chars in spots. The blue book says a 425 degree F oven will also work, but it will take longer. Turn peppers and roast other side. Remove from oven and place peppers in a paper bag and secure closed. Let cool 15 minutes while you prepare the tomatoes, onion, and garlic in the same manner. Cool as peppers in paper bag.
When vegetables are cool, peel and seed the tomatoes and peppers. Peel the garlic and onion, chopping coarsely. Combine vegetables in food processor and puree. I didn't go for absolutely smooth as I like a bit of texture to the spread. do as you like,.
In a large, heavy sauce pot combine all the ingredients and bring to a boil over medium heat. Reduce heat and simmer until spread thickens and mounds on a spoon. You may need to reduce the heat at the end as it cooks down, and stir it frequently as the spread can scorch. A long handled wooden spoon is nice here as it can splatter when cooking.
Ladle hot spread into sterilised jars leaving 1/4 inch headspace. Remove air bubbles with a spatula, wipe treads and adjust lids and bands. Process in a water-bath canner 15 minutes (pints) or 10 minutes (half pints) adding 1 minute for each 1,000 feet above sea level at your location. After processing time is up, turn off the burner and let stand 5 minutes to cool down before removing from canner. Let stand 12-24 hours before checking seals.
Keeps about 2 weeks in the fridge, or about 1 year unopened on the shelf.