Roasted Red Pepper Spread

The roasted vegetables in this spread have a wonderful robust flavour that can be enjoyed on toasted crusty breads. We recommend using it instead of tomatoes to make your favourite bruschetta.


  • 6 lb (2.7 kg) red bell peppers
  • 1 lb (500 g) Italian plum tomatoes
  • 2 large cloves garlic, unpeeled
  • 1 small white onion
  • 1/2 cup (125 ml) red wine vinegar
  • 2 tbsp (30 ml) finely chopped fresh basil
  • 1 tbsp (15 ml) granulated sugar
  • 1 tsp (5 ml) salt


  • Under a broiler or on a grill at 425°F(220°C), roast red peppers, tomatoes, garlic and onion, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots, about 15 minutes. Remove from heat. Let garlic and onion cool. Place peppers and tomatoes in paper bags. Secure openings and let cool enough to handle, about15 minutes. Peel papery skins off garlic and onion, Finely chop garlic and set aside. Finely chop onion, measure 1/4 cup (50 ml) and set aside. Peel and seed peppers and tomatoes. Working in batches, place peppers and tomatoes in a blender or food processor fitted with a metal blade and purée until smooth.
  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • In a large stainless steel saucepan, combine tomato and pepper purée, garlic, onion, vinegr, basil, sugar and salt. Brig to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce heat and boil gently until mixture thickens and mounds on a spoon, about 20 minutes.
  • Ladle hot spread into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.