Ingredients
- Garlic cloves
- onions
- Red, Yellow, and Orange pepper
- oregano
- parsley
- black pepper
- salt
- brown sugar (or whole pitted prunes)
- Olive oil
- whole tomatoes
- San Marizano Tomatoes
- Tomato Sauce
- Canned Artichokes
- Olives
- Cherry Tomato adds sweetness
- Carrots
- Mushrooms (Portabello's, cremini, shitake)
- Egg Plant
- Leeks
- Basil
- Thyme
- Greek Oregano
- 1 large jar sun dried tomatos
- 1 jar fire roasted peppers
Preparation
Step 1
In a heavy aluminum Roasting pan place all ingredients. Place in oven at 200 degrees all night. In the morning spoon ingredients in food processor and process until smooth. Place sacue in uncovered pots and Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.
In each jar add 1 tsp lemon juice and ¼ teaspoon salt in bottom of each jar. Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Pressure Canner
@ 10 pounds pressure.
• Pints 20 minutes
• Quarts 25 minutes
•
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.