Simply Saturday....

I am in love with heirloom tomatoes. It's so very enjoyable to go out and hunt around for my newest treasures. Since they aren't labeled...thanks to Paige... I have new discoveries almost every day. This photo is of our red zebra tomato and yes they are tasty! I spent most of the early a.m., midnight to 3:30am canning. I love to can. Yes it's hot but oh the thought of opening a jar of my favorite Red Pepper Spread in January motivates me to keep going. Here's the recipe.

Roasted Red Pepper Spread

6 lbs sweet red peppers(about 8 large)
1 lb roma tomatoes
2 large cloves of garlic
1 small white onion
2 Tbs. minced basil
1 Tbs. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar

Roast peppers under a broiler or on the grill until they are charred and the skin wrinkles. Turn peppers over and roast the other side. Remove peppers from heat. Place the peppers in a brown paper bag. Close the bag and let cool for 15 minutes. Roast tomatoes, garlic and onion under a broiler or on a grill for 15 minutes. Peel garlic and onion. Finely mince garlic, set aside. Finely mince onion, measure 1/4 cup and set aside. Peel and seed red peppers and tomatoes. Puree all ingredients in a food processor or blender. Combine all ingredients in a large saucepot. Bring to boil over medium-high heat, stirring to prevent sticking. Reduce heat; simmer until spread thickens, Ladle hot spread into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. process 10 miunutes in a boiling-water canner.
One batch makes five half pints.

Really it is worth all the work I promise.