Description

Make it and freeze it, or can it for later, this homemade roasted garlic pasta sauce has all the best flavors of summer tomatoes, with red wine and balsamic!

Ingredients

Scale

6 Whole Bulbs Garlic, roasted
3 Tbsp Olive Oil
3 Red Sweet Bell Peppers, sliced in half and seeded
12 Pounds Ripe Tomatoes, Peeled
3 Tbsp Brown Sugar
2 Tbsp Kosher Salt (or 4 teaspoons regular salt)
3 Tbsp Balsamic Vinegar
1/2 cup Red Wine (just use a basic cooking wine, don’t use anything expensive.)
1 tsp Ground Black Pepper
2 cups Fresh Basil Leaves, minced
1 cup Other Herbs – Such as Oregano, Thyme, Parsley, or more Basil), minced
6 Tbsp BOTTLED Lemon Juice (for safety in canning)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees. Cut the top 1/2″ of the heads of each garlic bulb, exposing the cloves of garlic. Remove any excess paper layers from the outside. Place the garlic bulbs in a roasting pan, and drizzle with half of the olive oil. Cover it with foil, and place in the oven. With the bell pepper, place them cut side down on a baking sheet, and drizzle with other half of the oil. Place in the oven along side the garlic. Roast for about 40 minutes, until the garlic feels soft and the peppers are slightly charred. (Likewise, if you would like, you can grill the peppers to get extra char and speed things up.)

Allow the peppers and the garlic to cool before handling. Remove the skins from the peppers and discard, and remove the cloves of garlic from the bulbs.

Place the garlic cloves and peppers into a large food processor, along with some of the peeled tomatoes, and process until the tomatoes are chunky. Pour the mixture into a 7-8 quart stainless steel, or enameled heavy pot. Repeat processing the tomatoes in the food processor, and add them to the pot. Bring the mixture to a boil, adding in the remaining brown sugar, kosher salt, balsamic vinegar, red wine, and pepper. Boil the mixture for 70-90 minutes, stirring frequently, or until it reaches the desired consistency you like in a sauce.

Remove the pot from the heat, and stir in the fresh basil and other herbs.

This sauce can be frozen in individual quart freezer safe bags, or canned for long term storage.

To Can –

Clean and sterilize 6-7 pint jars, and heat them through. Pour 1 Tablespoon of bottled lemon juice into each hot jar. Ladle the sauce into each jar, leaving 1/2″ of headspace in the jars. Wipe rims and place lids and screw bands on top. Tighten to finger tight. Process in a boiling water bath for 35 minutes – start timing when the water comes back to boiling. Remove jars and cool completely on wire rack.

USE MY TUTORIAL ON MAKING YOUR OWN CANNING LABELS FOR CUTE CANNED GOODS!