Roasted Red Pepper Spread (For Canning)

• 6 lbs sweet red peppers (8 large)
• 1 lb roma tomato
• 2 cloves garlic
• 1 white onion
• 2 tablespoons minced basil
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 cup red wine vinegar

1. Roast red peppers under broiler or on grill until skin is charred.
2. Place in a paper bag and fold over the top of the bag.
3. Let cool in bag 15 minutes.
4. Roast tomatoes, garlic and onion under broiler or on grill for 10-15 minutes.
5. Remove from heat and place tomatoes in a paper bag, fold over top and let cool for 15 minutes.
6. Peel garlic and onion.
7. Finely mince garlic and set aside.
8. Finely mince onion: measure 1/4 cup and set aside.
9. Peel and seed peppers and tomatoes.
10. Puree in a food processor or blender.
11. Combine all ingredients in a large saucepot and bring to a boil over medium heat, stirring to prevent sticking.
12. Reduce heat and simmer until spread thickens.
13. Ladle hot spread into hot half pint jars, leaving 1/4 inch headspace.
14. Adjust two-piece caps and process 10 minutes in a boiling water canner.

sweet red peppers, roma tomato, garlic, white onion, basil, sugar, coarse salt, red wine vinegar

Taken from www.food.com/recipe/roasted-red-pepper-spread-for-canning-94218 (may not work)