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made up a cupla batches of this, Recipe from a BH&G canning mag.
Roasted Garlic Pasta Sauce
6 bulbs garlic (the whole head not clove)
3T olive oil
4 med red, yellow, and or green peppers. halved and seeded
12 lbs ripe tomatos
3Tpacked brown sugar
2T kosher salt
1T balsamic vinegar
1 tea. fresh ground black pepper
2 cups lightly packed snipped fresh basil leaves
1 cup lightly packed fresh herbs, oregeno, thyme, italian flat leafed parsley
6T lemon juice
1. preheat oven to 400. peel outer layers from the garlic heads and trim the top so the individual cloves are exposed. drizzle 1 tablespoon of the oil over the heads and place in a small casseroole and cover and into oven.
arrange peppers cut side down on baking sheet and brush with remaining oil, roast garlic and peppers 40-50 min or until peppers are charred and garlic is soft. i put a few of my habs on the pan to roast also and included them in the sauce.
2. remove peppers and garlic from oven and set aside to cool until can be handled.
3. while the peppers are roasting etc. prep the tomatos, put in boiling water for a few min, remove and put in cold water. should be able to peel the skins right off. quarter them and run through food processer. i prefer a smooth sauce so i will also run through a food mill to remove seeds.
used assorted tomatos for this batch.
4. squeeze soft garlic from the heads. will goosh right out. tastes awesome too. add to the tomatoes in a heavy pot. add brown sugar, salt, vinegar, and black pepper to tomato mixture. bring to boiling and boil steadily for about 50 minutes stirring often.
5. add fine chopped peppers to tomato mix and boil for an additional 20 minutes or until reduced down to about 11 cups or desired consistancy is reached.
6. remove from heat and stir in the fresh herbs.
7. have hot sterilized jars on hand and add 1 Tablespoon lemon juice per pint into the jars. ladle the hot sauce mix into the hot jars. clean rim to ensure proper seal. leave 1/2" headspace. add lids and rings and process 35 min.
just tried it out for supper and is some pretty good stuff. best stuff we ever made... one of my San Marzanos next to the jar.
if you got extra maters give this a shot.
Roasted Garlic Pasta Sauce
6 bulbs garlic (the whole head not clove)
3T olive oil
4 med red, yellow, and or green peppers. halved and seeded
12 lbs ripe tomatos
3Tpacked brown sugar
2T kosher salt
1T balsamic vinegar
1 tea. fresh ground black pepper
2 cups lightly packed snipped fresh basil leaves
1 cup lightly packed fresh herbs, oregeno, thyme, italian flat leafed parsley
6T lemon juice
1. preheat oven to 400. peel outer layers from the garlic heads and trim the top so the individual cloves are exposed. drizzle 1 tablespoon of the oil over the heads and place in a small casseroole and cover and into oven.
arrange peppers cut side down on baking sheet and brush with remaining oil, roast garlic and peppers 40-50 min or until peppers are charred and garlic is soft. i put a few of my habs on the pan to roast also and included them in the sauce.
2. remove peppers and garlic from oven and set aside to cool until can be handled.
3. while the peppers are roasting etc. prep the tomatos, put in boiling water for a few min, remove and put in cold water. should be able to peel the skins right off. quarter them and run through food processer. i prefer a smooth sauce so i will also run through a food mill to remove seeds.
used assorted tomatos for this batch.
4. squeeze soft garlic from the heads. will goosh right out. tastes awesome too. add to the tomatoes in a heavy pot. add brown sugar, salt, vinegar, and black pepper to tomato mixture. bring to boiling and boil steadily for about 50 minutes stirring often.
5. add fine chopped peppers to tomato mix and boil for an additional 20 minutes or until reduced down to about 11 cups or desired consistancy is reached.
6. remove from heat and stir in the fresh herbs.
7. have hot sterilized jars on hand and add 1 Tablespoon lemon juice per pint into the jars. ladle the hot sauce mix into the hot jars. clean rim to ensure proper seal. leave 1/2" headspace. add lids and rings and process 35 min.
just tried it out for supper and is some pretty good stuff. best stuff we ever made... one of my San Marzanos next to the jar.
if you got extra maters give this a shot.
That looks good,E.How Spicy did it turn out.
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