6 lbs ripe red sweet peppers
1 lb plum tomatoes
2 large cloves garlic
1 small white onion
1/2 c red wine vinegar*
2 T minced fresh basil
1 T granulated sugar
1 t salt
Roast peppers, tomatoes onion and garlic until skins are blackened and blistered. Cool, reserving juices, and when cool enough to handle, peel and remove seeds from the peppers and tomatoes. Finely dice onion and measure 1/4 cup, discard any remaining. Puree peppers, tomatoes, onion and garlic. In a large saucepan (I used my crock pot) combine puree and red wine vinegar, salt, sugar, and basil. Cook until mixture is reduced to the point of mounding on a spoon. Ladle hot into prepared jars leaving 1/2 inch headspace and process in a boiling water bath for 10 minutes. Makes 6-7 half pints.
*The Ball recipe calls for red wine vinegar. I was planning on using Balsamic vinegar, but had a brain cramp and used red wine vinegar instead, sigh. It still tastes good…. I think the Balsamic would have lent a nice flavor, and would have made the color a bit less orangey.
As it was already 80° F when I started roasting the peppers Friday morning, I elected to roast everything outside on the grill, which worked great. Peeling is a huge PITA; next time, I might try running the peppers and tomatoes through the tomato press to see if that will work.
This is delicious on pizza, as a spread for bruschetta, or thinned with cream, tossed with pasta and parmesan. I bet there are a million other ways to use it, too.