Savory Roasted Red Pepper and Tomato Spread

Follow our step-by-step guide on how to make Savory Roasted Red Pepper and Tomato Spread.

1. Step 1

   Begin by roasting the red bell peppers, Italian plum tomatoes, unpeeled garlic cloves, and the small white onion. You can do this under a broiler or on a grill set to 425°F. Turn them occasionally until the tomatoes and peppers are blistered and blackened, and the garlic and onion have some charred spots. Once roasted, remove them from the heat and let them cool.

2. Step 2

   To make peeling easier, place the roasted peppers and tomatoes in paper bags, sealing the openings. Let them sit for about 15 minutes. Meanwhile, allow the garlic and onion to cool down. Once cool, peel the garlic and onion, then finely chop the garlic and measure out 1/4 cup of the chopped onion. Set these aside for later use.

3. Step 3

   Next, peel and seed the roasted peppers and tomatoes. In batches, place the peppers and tomatoes into a food processor or blender and blend until you achieve a smooth consistency. This will create a vibrant puree that will be the base of your spread.

4. Step 4

   While you prepare the spread, set up a boiling water canner. Heat your jars and lids in simmering water, but avoid boiling them. Keep the bands aside for now.

5. Step 5

   In a large saucepan, combine the pepper and tomato puree with the finely chopped garlic, onion, red wine vinegar, fresh basil, sugar, and salt. Bring this mixture to a boil, then reduce the heat and let it simmer. Stir occasionally until the mixture thickens and mounds on a spoon, which should take about 20 minutes.

6. Step 6

   Once thickened, ladle the hot spread into the prepared hot jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars to ensure a good seal. Center the hot lids on each jar and apply the bands, adjusting them until they are fingertip tight.

7. Step 7

   Finally, process the jars in the boiling water canner for 10 minutes, adjusting for altitude if necessary. After processing, carefully remove the jars and let them cool. After 24 hours, check the lids to ensure they are sealed properly; the center should not flex up and down when pressed.