Roasted Garlic Pasta Sauce (adapted from Better Home and Garden Canning Magazine)
3 bulbs of garlic
3 T. olive oil
4 bell peppers (red, orange, yellow, or green), halved and seeded
12 pounds of tomatoes, peeled
3 T. brown sugar
2 T salt
2 T. balsamic vinegar
1 t. ground pepper
1 c. fresh herbs (oregano, thyme, parsley, rosemary) chopped
3 T. dried herbs (basil, parsley)
6 T. bottled lemon juice
2. Remove the peppers and garlic from the oven and place on a wire rack to cool for 20 minutes. Remove the garlic from the bulb and place in a food processor and add the peeled, cut tomatoes. Process until just slightly chunky.
5. Remove from heat and remove lid. Let sit 5 minutes before removing from the canner. Let sit for 12 hours and then check the lids to make sure they sealed.
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