Roasted Red Pepper Spread

Turn a beautiful harvest of red bell peppers into a flavorful spread you can enjoy long after garden season is over. Roasting the peppers and tomatoes brings out their natural sweetness, while garlic, onion, basil, and red wine vinegar add plenty of savory flavor.

This spread is delicious served with toasted baguette slices, crackers, sandwiches, pasta, grilled chicken, or added to a charcuterie board.

Ingredients

6 pounds red bell peppers, about 12 large peppers

1 pound Roma tomatoes, about 10 medium tomatoes

2 large cloves garlic

1/4 cup chopped white onion

2 tablespoons minced fresh basil

1 tablespoon sugar

1 teaspoon coarse salt

1/2 cup red wine vinegar, 5% acidity

Directions

Roast the Vegetables

Wash the peppers, tomatoes, and basil under cool running water and drain.

Roast the red peppers under the broiler at 425°F until the skins are wrinkled and charred in spots, turning as needed so they roast evenly.

Remove the peppers from the oven and place them in a paper bag. Close the bag and allow the peppers to cool for about 15 minutes.

Roast the tomatoes, garlic, and onion at 425°F for 10–15 minutes.

Place the roasted tomatoes in a paper bag, close, and cool for about 15 minutes.

Peel the garlic and onion. Chop the garlic and measure 1/4 cup of the chopped roasted onion.

Remove the skins, stems, and seeds from the peppers and cut them into quarters.

Peel and core the tomatoes, then cut them into quarters.

Purée the peppers, tomatoes, garlic, and onion in a food processor or food mill until you reach a spreadable consistency.

Cook the Spread

Combine the vegetable purée, basil, sugar, salt, and 5% acidity red wine vinegar in a large saucepan.

Bring to a boil over medium-high heat, stirring frequently to prevent sticking.

Reduce the heat and simmer at approximately 180°F until the mixture thickens, continuing to stir frequently.

Fill the Jars

Ladle the hot pepper spread into hot half-pint jars, leaving 1/4-inch headspace.

Remove air bubbles and adjust the headspace if necessary.

Wipe the jar rims clean. Center the lids and apply the bands until fingertip-tight.

Place the filled jars on the rack over simmering water in a boiling-water canner.

Process

Lower the jars into the canner, making sure the water covers the jars by at least 1 inch.

Cover the canner and bring the water to a rolling boil.

Process half-pint jars for 10 minutes, adjusting processing time for altitude when necessary.

Turn off the heat, remove the canner lid, and allow the jars to sit in the canner for 5 minutes.

Carefully remove the jars and allow them to cool undisturbed for 12 hours.

Check the seals, label the jars, and store properly.

Garden-to-Table Tip

This is a wonderful recipe for those times when the garden seems to produce red peppers faster than you can eat them. Roasting concentrates their sweetness and transforms a big harvest into little jars of garden flavor to enjoy throughout the year.

Canning Note: Because this is a preserved food, keep the ingredient proportions, vinegar acidity, jar size, and processing instructions consistent with the tested canning recipe. Adjust processing time for your altitude as required.