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A great variation on traditional tomato pasta sauce. Love the garlic!

Ingredients (28 pints)
  • 24 heads garlic
  • Olive oil
  • 16 red, yellow and/or green bell peppers, halved and seeded
  • 48 pounds tomatoes, skinned
  • ¾ cup packed brown sugar
  • 8 Tablespoons kosher salt
  • 4 Tablespoons balsamic vinegar
  • 4 teaspoons ground pepper
  • 8 cups basil
  • 4 cups fresh oregano, thyme, flat leaf parsley mix
  • 1½ cups lemon juice
Instructions
  1. Roast garlic until soft
  2. Roast pepper, skin up, until blackened and softened
  3. Add garlic and some chopped tomato to food processor, process until chopped
  4. Continue to food process all of the tomatoes adding them to pot
  5. Add brown sugar, salt, vinegar and pepper to tomatoes.
  6. Bring to a low boil and boil steady for 50 minutes, stirring often.
  7. Skin and chop the roasted peppers and add to tomatoes.
  8. Low boil until reduced and desired consistency, stirring frequently - don't let it scorch!
  9. Remove from heat, add basil and other herbs.
  10. In each pint jar, add 1 Tablespoon lemon juice.
  11. Fill jars with the hot sauce leaving ½" headspace.
  12. Pressure can for 20 minutes at 10 pounds.