Oven Roasted Tomato and Red Pepper Sauce
Equally delicious raw or cooked, tomatoes are low in calories and rich in vitamins and other healthful substances such as lycopene, an antioxidant that protects against some cancers. Men that are eating tomatoes regularly may reduce the risk of prostate cancer. Tomates as well as sweet peppers belong to the night -shade family which means they have present in minute quantities of solanines which may trigger headaches in susceptible people. Red peppers contain more than 200 percent of your daily vitamin C intake. Red bell peppers are a great source of vitamin B6 and folate.
I have a deep fondness for tomatoes, and if I had to choose just three foods to keep, I would opt for sweet tasting tomatoes, sourdough bread, and fresh quark cheese without a second thought. These items are my ultimate comfort foods, and among them, a Tomato Sandwich holds a special place in my heart. The simplicity of this dish, made with locally grown, in-season, fresh tomatoes, evokes nostalgic memories of carefree summers from my childhood. A pivotal moment in my culinary journey occurred during a school trip to Budapest while I was studying at a Hospitality College in Poland. It was there that I truly discovered my love for tomatoes. I vividly recall savoring a kaiser roll slathered with fresh butter and adorned with perfectly ripened local tomatoes that exuded an unparalleled sweetness - a culinary experience that remains unmatched in my memory.
Oven Roasted Tomato and Red Pepper Sauce is a versatile and time-saving option for a quick spaghetti dish after a long working day. This flavorful sauce is not only ideal for tossing with pasta but also perfect for spreading over freshly baked sourdough or using as a base for homemade pizza or tomato soup. By taking advantage of the abundance of vegetables in the fall, either from local markets or your garden, you can create simple yet delicious preserves that elevate dishes with their rich flavors and textures. The process of preserving tomatoes, red peppers, and other veggies enhances their natural goodness, resulting in a divine sauce that is well worth the effort.
Oven Roasted Tomato and Red Pepper Sauce
Yield: approximately 20 L sauce(quantity may vary depends on water content of roma tomatoes
Equipment: Sterilized large glass jars with new lids ( size of your choice), blender or any large food processor, Stainless Steel Canning Pot . Canning Rack, Tongs, Jar Lifter, Funnel, Wrench, Lid Lifter, 2 large baking pans, ladle, large wooden mixing paddle and large 25 L food grade pail to mix the sauce
Time of preparation: 12 hours in the kitchen, work at your own pace.
Ingredients:
25-30kg fresh roma tomatoes, halved
15 kg fresh red peppers, cut in quarters
30 fresh garlic cloves, peeled
10 medium size onion, peel and cut in quarters
full well grown fresh basil plant ( safe 20 leaves for each jar topping)
50g fresh or dry oregano
100g fresh lovage plant
50g fresh thyme
20 fresh bay leaves for each jar and 20 allspice berries for each jar
3 small cayenne pepper (seeds removed) and chopped
kosher salt/pickling salt - your choice how much to use ( I use minimum amount of salt -1 tsp per 1 kg vegetables)
Olive oil
fresh ground black pepper for taste
Instructions:
Place the required number of clean 500 ml or 1 L mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
Heat up oven to 450°F/230°C.
Wash tomatoes and cut them in halves. Wash red peppers, cut them in halves and remove steams and seeds and trim off bruised or discoloured portions.
Prepare all other ingredients as per recipe requirements.
Assemble each baking pan lined with parchment paper : place 60% of tomatoes( cut side up), 25% red peppers and 15% onion and garlic.
Drizzle olive oil and sprinkle with salt. Bake in the oven until tomatoes are roasted. Roasting tomatoes will give a fabulous taste and bursting flavor to your sauce. So the rule of thumb is make it brown as much as possible. Since you are going to mix all the prepared sauce together, don’t worry if some trays are not cooked evenly.
Next step is to liquified all your cooked vegetables in the blender. BE CAREFUL. You’ll probably do this a few times to get all the tomatoes mixture through.
Add a hand full of fresh/dry herbs, basil and cayenne pepper to each batch of tomatoes for blending. Use the quantity in moderation
While your next batch of tomatoes etc are roasting you continue to liquefy cooked ingredients.
Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.
Once all your vegetables are roasted and liquified, mix the sauce together in the large pail.
Season with salt to your taste buds. Add extra herbs as you like.
Prepare each jar: place 1 bay leave and one allspice berry on the bottom of the jar.
Fill each jar with tomato and red pepper sauce, leaving 1/2-inch headspace for water bath canning.
Top each jar with a single basil leave and drizzle with olive oil until top of the sauce is covered.
With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.
Place jars on a rack inside your water bath canner.
Make sure at least 1 inch of water is covering the tops of the jars.
Once you’ve got rolling boiling water, pasteurize for 35 minutes.
Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.
Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
Allow jars to rest, untouched for at least 12 hours. If any jars didn’t seal, you can repeat the process of pasteurization or just refrigerate it and use it within next few days.
Keep all my jars in the pantry refrigerator or cold room or root cellar.
SMACZNEGO!