Roasted Tomato and Pepper Conserve
Ingredients
- 5 kg tomatoes
- 3-4 kg red bell peppers
- 4.5 heads garlic
Seasonings
- 1 tablespoon rock salt
- 1 cup olive oil
- 1/2 cup vinegar
Optional additions
- Hot peppers to taste
- Eggplant as desired
Preparation
Roast the vegetables in the oven until they are soft.
Remove the skins and seeds from the peppers.
Transfer everything to a pot.
Optionally, remove the skins from the tomatoes.
Squeeze the softened garlic to extract it.
Boil all ingredients together for 5 to 10 minutes.
Blend the mixture until smooth.
Add the rock salt, olive oil, and vinegar, then mix well.
While still hot, pour into jars and seal tightly with new lids.
Tips
You can add hot peppers or eggplant for extra flavor if desired.
This conserve is highly flavorful and easy to make, perfect for preserving for later use.
