Roasted Garlic Pasta Sauce
- Preheat oven to 400 degrees F. Cut off the top 1/2 inch of each garlic bulb to expose ends of individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place bulbs, cut ends up, in a 1- to 1 1/2-quart casserole. Drizzle bulbs with 1 tablespoon of the oil; cover casserole. Arrange sweet pepper halves, cut sides down, on a foil-lined baking sheet; brush with the remaining 2 tablespoons oil.
- Roast garlic and peppers about 40 minutes or until garlic feels soft and peppers are charred. Cool garlic in casserole on a wire rack. Bring foil up around peppers and fold edges together to enclose. Let peppers stand about 15 minutes or until cool enough to handle. Peel off and discard skins. Chop peppers; set aside.
- Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in a food processor. Cut peeled tomatoes into chunks; add some of the chunks to the garlic in food processor. Cover and process until chopped.
- Transfer chopped garlic and tomatoes to a 7- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Working in batches, repeat chopping the remaining tomatoes in the food processor. Add all of the tomatoes to pot.
- Add brown sugar, salt, vinegar, and black pepper to tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring frequently. Stir in chopped peppers. Boil for 10 to 20 minutes more or until mixture reaches desired consistency (you should have about 11 cups), stirring occasionally. Remove from heat; stir in basil and assorted herbs.
- Spoon 1 tablespoon of the lemon juice into each of six hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.
From the Test Kitchen
To peel tomatoes, use a small sharp knife to cut a shallow "X" on the bottom of each tomato. Immerse tomatoes in batches in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. When cool enough to handle, use the knife or your fingers to peel skin off tomatoes.
Nutrition Facts (Roasted Garlic Pasta Sauce)
- Per serving:
- 95 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 0 mg chol.,
- 542 mg sodium,
- 17 g carb.,
- 4 g fiber,
- 10 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
To pressure can:
1. The lemon juice isn¿t necessary unless you want it for taste. (This little amount was probably intended to help acidify the product but again, is NOT enough for BWB.
2. After finishing the sauce, pressure can it in half-pint or pint jars according to USDA/NCHFP¿s recipe for canning peppers http://nchfp.uga.edu/how/can_04/peppers.html for 35 minutes at the appropriate pressure for your elevation.
1. Don¿t use larger than pint jars as NCHFP doesn¿t give a tested time for anything more than half-pint or pint jars.
2. The reason for pressure canning according to NCHFP¿s peppers recipe is because they offer no processing times for pressure canning roasted garlic or mixed fresh herbs. Peppers are the ingredient in this recipe which have the longest pressure canning processing time, so that time is long enough to thoroughly cook the roasted garlic and fresh herbs.