Saturday, September 3, 2011

Roasted Tomato Salsa

Tis the season for canning!!  I love having the fresh garden tomatoes and all the other great veggies to make delicious salsas!  This recipe I re-vamped from another recipe I had because I had read that roasting a tomatoes really brings out a delicious smokey flavor.  I was not disappointed.  This is delicious!

Roasted Tomato Salsa

3 quarts tomatoes (about 10 pounds)
2 onions
4 jalapenos
4 to 5 banana peppers
1 to 2 green pepper
4 cloves garlic
Garlic & Herb Olive oil - you can find this at Target

On a large cookie sheet (or two) place all above ingredients (whole) and pour oil over top of everything and use hands to coat all veggies. Place in oven set at 350 and roast for about half hour until skins start to darken/blacken and veggies are crinkling up. Remove from oven and let sit until cooled off. Peel skins off of everything and blend in blender (in batches) and then pour into a stockpot.

3 tablespoons canning salt
1 tablespoon crushed red pepper
1/2 cup brown sugar
12 ounces tomato paste

Bring all to a boil in stockpot then let simmer 30 minutes or so until salsa has reduced and thickened a bit. Taste it as you cook to make sure it has the flavor you want. You can always add more crushed red pepper, brown sugar or tomato paste.

Pack in jars and process for 10 minutes in hot water bath canner.

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