--%> Heirloom Tomato & Roasted Red Pepper Preserves

Heirloom Tomato & Roasted Red Pepper Preserves

This bright sauce can be used over pasta, on pizza, or better yet as a spread on sandwiches.

This savory preserve will become your go-to spread for lunch and dinner. Mix it with vegan mayo for a tasty aioli.

Makes 8 half-pint jars

What You Need:

3 large red bell peppers
4-1/2 pounds heirloom tomatoes, chopped
1 medium yellow onion, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
Jars with lids and rings
Boiling water bath canner (or a large stock pot with lid) with rack
Canning tongs
Wide-mouth funnel 

What You Do:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, place whole peppers on baking sheet, and roast for 30 minutes. Remove from heat and cool enough to handle. Remove stems and seeds and chop into small pieces.
  2. In a large pot with a tight-fitting lid, add peppers, tomatoes, onion, garlic, olive oil, dill, parsley, tarragon, salt, and pepper and stir to combine. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 hour, stirring occasionally. Remove lid and continue to simmer for an additional 30 minutes. Remove from heat and stir in lemon juice and vinegar. Using an immersion blender, blend until smooth.
  3. Ladle preserves into sterilized jars, allowing 1/2-inch of space below the top. Wipe off any excess jam from top of jar with a clean towel, seat lid on top, and tighten rings.
  4. Using canning tongs, place sealed jars onto rack in canning pot-bath, making sure that jars are covered by at least 2 inches of water. Boil for 10 minutes, then carefully remove each jar and place it in a safe place to cool overnight.
  5. Once cool, check to make sure lids are sealed by pressing top of center of lid. If it makes a popping sound, then it is not sealed. Once lids are sealed, loosen rings and dry off any excess moisture. Replace rings and apply a label or tie on a gift tag.

Chef’s Tip: New to canning? Check out this easy guide to canning preserves.

Try these other delicious preserves recipes!
Plum Basil Jam
Balsamic Fig Jam

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