6 pounds large red sweet peppers
1 pounds Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tablespoons minced basil
1 Tablespoon sugar
1 teaspoon coarse salt
1/2 cup red wine vinegar
Roast peppers under broiler or on a grill at 425ºF until skin wrinkles and chars in spots.
Turn over and roast other side.
Remove from heat.
Place in a paper bag, secure opening, cool 15 minutes.
Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes.
Place tomatoes in a paper bag.
Peel onion and garlic.
Finely mince onion and garlic.
Measure 1/4 cup and set aside.
Peel and seed tomatoes and peppers.
Puree in food processor or blender.
Combine in a large pan.
Bring to a boil over medium high heat, stir to prevent sticking.
Reduce heat, simmer until spread thickens.
Ladle hot spread into hot jars, leave 1/4 inch headspace.
Process in water bath canner for 10 minutes.