Bruschetta Sauce

• 3 cups tomatoes, chopped, peeled, seeded
• 1 yellow pepper, seeded and chopped
• 5 garlic cloves, chopped
• 1 large onion, chopped
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 12 teaspoons fresh coarse ground black pepper (to taste)
• 6 ounces tomato paste
• 1 cup fresh basil, chopped and packed in

1. Combine everything except the basil in a large, heavy bottomed pan.
2. Bring to a boil over high heat.
3. Reduce heat and simmer for 5 minutes, stirring frequently.
4. Stir in Basil, and turn off heat.
5. Pour into hot, sterilized pint jars, leaving 1/2" head space.
6. Can for 35 minutes.
7. Remove and cool.
8. Makes an excellent bruschetta sauce, or can be used for pizza or pasta.
9. If your tomatoes are very juicy, squeeze them out a little so that your sauce is not too watery.

tomatoes, yellow pepper, garlic, onion, red wine vinegar, lemon juice, salt, fresh coarse ground black pepper, tomato paste, fresh basil

Taken from www.food.com/recipe/bruschetta-sauce-408316 (may not work)