Zesty Roasted Garlic Pasta Sauce

I did another batch of pasta sauce, this time I added tomato paste, chardonnay white wine, Hungarian yellow peppers and cilantro...

INGREDIENTS:
6 lbs. fresh tomatoes (about 20 medium)
3 tbsps. splenda sugar
1 tsp. kosher salt
1 sprig fresh oregano
1 sprig fresh rosemary
1 sprig fresh basil
1 sprig fresh thyme
1 sprig fresh cilantro
3 cloves garlic minced and roasted
1 medium chopped onions
1 medium zucchini
2 small Hungarian yellow peppers
1 cup of chardonnay white wine
1 small can of tomato paste
3 tbsps. olive oil

PREPARATION:
WASH fresh tomatoes.  Scald 3 minutes in boiling water.  Dip into cold water.   Cut out cores, remove skins, and puree to smooth consistency in  blender or food processor and strain.  Set aside.

CHOPPED onions, yellow sweet peppers, thyme, oregano, rosemary basil, cilantro, and zucchini.  Set aside

COMBINE kosher salt, sugar, and tomato paste into the bowl of pureed tomatoes.  \

In a large pot ROAST garlic and onions in olive oil. Pour wine in the pan of garlic and onions, let it boil.  Pour tomato puree in the pan and bring to a boil.  Stir occasionally.  REDUCE heat and simmer for 30 minutes.  Stir in thyme, oregano, rosemary basil, cilantro, yellow peppers and zucchini. Zesty roasted garlic pasta sauce is ready. 

CANNING ZESTY GARLIC PASTA SAUCE:
1)  Pour hot sauce into a clean, sterilized pint canning jars, leaving 1/2 inch head space.  Cap each jar when filled.
2)  Process 40 minutes in boiling water bath.
3) Test jars for airtight seals.  Store up to 1 year.  If jars do not completely seal, refrigerate and consume within 2 to 3 weeks providing you store them in the fridge.



Scalded tomatoes, skins removed, cored and ready to be pureed

Pureed  tomatoes and ingredients ready.