Roasted Red Bell Pepper Spread

modified from Ball Bluebook of Preserving

6lbs. sweet red peppers (about 8 large)

1 lb. Roma tomatoes (about 10 medium)

1 head of garlic
1 small white onion

2 T. minced basil

1 t. coarse salt

¼ cup red wine vinegar

¼ cup white basalmic vinegar

Roast garlic in the oven - chop off the top of the garlic, drizzle with olive oil, seal in foil and bake at 400 deg for 45min. Cut peppers in half and remove seeds. Roast peppers under a broiler or on a grill at 425 deg. Until skin wrinkles and chars in spots. Remove peppers from heat. Place in a paper bag; close opening securely; cool 15 min. Peel and slice the onion and cut into ½” slices. Roast tomatoes and onion the same way as the peppers.

Puree tomatoes and peppers. Finely chop grilled onions. Combine all ingredients in a large pot. Bring to a boil over medium heat, stirring to prevent sticking. Reduce heat and simmer until mixture thickens. Ladle into hot jars, leaving ¼” headspace. Adjust 2 piece lids. Process 10 min. in a boiling water canner.

Freshen the spread before serving by adding some fresh basil.