Peppers in Tomato Sauce

Name: Peppers in Tomato Sauce
Total time: PT0D0H0M
Yield: makes 2 Pints
Ingredients: 1 Tbsp. coarse kosher salt; 1 ⁄ 4 cup sugar; 1 ⁄ 2 tsp. white vinegar; 1 ⁄ 4 cup tomato paste; 5 allspice berries; 5 cloves; 1 ⁄ 4 cup vegetable or olive oil; 7 red bell peppers, cored, seeded, and quartered

Serves
makes 2 Pints

SAVEUR EDITORS

These peppers are eaten over veal cutlets or used as a pasta sauce.

Ingredients

1 Tbsp. coarse kosher salt
¹⁄₄ cup sugar
¹⁄₂ tsp. white vinegar
¹⁄₄ cup tomato paste
5 allspice berries
5 cloves
¹⁄₄ cup vegetable or olive oil
7 red bell peppers, cored, seeded, and quartered

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Instructions

Step 1

Stir together salt, sugar, vinegar, tomato paste, allspice, cloves, oil, and 2 cups water in a large saucepan and bring to a boil over high heat. Reduce heat to medium, add peppers to tomato sauce and cook until they are tender but firm, 10–15 minutes.

Step 2

Using a sterilized spoon, transfer hot peppers to 2 hot, sterilized pint canning jars. Pour hot tomato sauce over peppers. Put lids on jars and screw on bands. Process for 35 minutes at 10 lbs. pressure in a pressure canner. Remove jars from pot and allow to cool completely. Store in a cool, dark place for up to 1 year.