With the bounty that comes with an Okanagan summer, I've been putting my canner to good use. My pantry is bursting with this flavorful, golden-hued sauce (and so is my stove, too bad my cleaning lady doesn't come for another week!).
Roasted Pepper Pasta Sauce
4 yellow bell peppers; roasted, peeled and seeded
2 orange or red bell peppers; roasted peeled and seeded
3-4 medium plum tomatoes (yellow or red); halved, seeded and roasted
1/4 cup fresh basil
1 Tsp lemon zest
1/4 cup olive oil
4 cloves garlic, peeled
1/4 cup white, distilled vinegar
1/4 cup white balsamic vinegar
1/2 tsp salt
1/4 tsp ground white pepper
Pierce skin and toss peppers onto preheated grill (if you don't have a grill, preheat oven to 500F/260C and do the same). Place tomatoes on cookie sheet or aluminum pan and put on grill or in the oven. Roast until the pepper skin turns dark brown/black and the tomatoes begin to brown. Let the peppers cool in a paper or plastic bag or a glass dish with a lid until you can handle them without scorching yourself. Remove from container and slip off the charred skin.
Place all of the ingredients (except the basil) into a large, heavy-bottomed pot and cook for at least 15 minutes. Add basil then use a hand blender to puree the mixture.
This sumptuous sauce can be used immediately (will keep in the fridge for seven days) or process it in a hot water bath.
For processing, pour the hot sauce into hot, sterilized jars, leaving 1/2 inch/1.3cm head room. Apply lids, adjust caps and process in a hot water bath for 20 minutes. Remove and allow to cool in a draft-free area before storing.
Yield: 2 pint jars
Shelf Life: 1 week in the fridge, 6 months with processing
Adapted from: creative pickling, Barbara Ciletti
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