Spicy Garden Veggie Tomato Pasta Sauce

• 8 jars 1 Quart Sized Canning Jars Plus Accompanying Lids And Rings
• 3 whole Onions
• 6 Tablespoons Minced Garlic
• 2 whole Green Bell Peppers
• 2 whole Red Bell Peppers
• 8 whole Jalapeno Peppers
• 4 whole Large Carrots
• 1 whole Medium Zucchini
• 25 whole Medium Tomatoes
• 4 Tablespoons Olive Oil
• 3 Tablespoons White Sugar
• 2 Tablespoons Salt
• 1 cup Fresh Basil, Chopped
• 2 cans (13 Oz. Can) Tomato Paste

1. Prepare canning jars and lids and keep warm.
2. In a food processor, finely chop all vegetables (including the tomatoes) separately, starting with the onion, garlic, peppers and carrots.
3. In a large stock pot; heat olive oil over medium heat and begin sauteing onion, garlic, peppers, zucchini and carrots until softened.
4. Add tomatoes, sugar, salt, basil and tomato paste. Reduce heat to medium/low and allow to simmer until thickened, about 30-45 minutes. Skim foam from top of sauce.
5. Spoon hot tomato sauce into prepared jars. Process according to canning directions.
6. Store pasta sauce for use in lasagna and other pasta dishes, chili, soups, or use as a marinara sauce straight from the jar over spaghetti!

canning, onions, garlic, green bell peppers, red bell peppers, peppers, carrots, zucchini, tomatoes, olive oil, white sugar, salt, fresh basil, tomato paste

Taken from tastykitchen.com/recipes/canning/spicy-garden-veggie-tomato-pasta-sauce/ (may not work)