Roasted Red Pepper Spread

Trying to find new recipes that aren't "Salsa" can be difficult - especially when I'm not overloaded with tomatoes.  That's why I was excited when I happened upon this recipe.  I don't know if it's from the Ball Book or not as it has gone missing . . . but I will say it is a very good recipe, smells delish when cooking it as well.  And, I cannot wait to open a jar this winter for on my spaghetti . . . yes, it says "spread" but I'm going to treat it more as a red sauce.

Roasted Red Pepper Spread
14 medium (6 lbs) red bell peppers
5 medium (1 lb) Italian plum tomatoes
5 cloves garlic
1 large onion
1/2 c red wine vinegar
2 T finely chopped fresh basil
1 T sugar
1 tsp salt

Slice and seed peppers.  Roast red peppers, tomatoes, garlic and onion under broiler at 425F.  Turn to ensure all sides are roaster, and tomatoes and peppers are blistered, blackened and softened.  Garlic and onion will be blackened in spots.  Remove from heat.

Place roasted veggies in blender and process until smooth.

Prepare water canner.  Sterilize 5 8oz (1/2 pint) jars, lids and bands.

Combine puree, vinegar, basil, sugar and salt in large saucepan.  Bring to a boil.  Reduce heat and simmer until mixture thickens, about 20 minutes.  Ladle mixture into hot jars.  Leave 1/2 inch head space.  Process for 10 minutes.  Let stand for 24 hours before moving.