I love the flavour that comes out of the vegetables right out of the garden – give them a grill before simmering this pasta sauce and you will be treated to that flavour all winter long.  

30 roma tomatoes, halved

12 cloves garlic, peeled

5 small onions, unpeeled and sliced very thick

3 sweet red peppers, whole

Grill all vegetables until you get nice grill marks and the garlic and onions are soft, lightly browned.  As soon as the sweet peppers are charred, put them in a ziplock bag or a tightly covered bowl and allow to steam for 15 minutes – remove the skin and seeds.

Put all tomatoes with the vegetables in a large pot and simmer until tender. 

Add:  

3/4 cup balsamic vinegar

3 tbsp chopped fresh or dried oregano

3 tsp white sugar

3 tsp salt

Bring to a boil, then allow to simmer just until all flavours have had a chance to blend well.  Make sure to taste it and adjust seasonings if you need a little more.

Either freeze in freezer safe containers, or process in hot water bath.

To preserve in hot water, canning bath – fill jars to within 1 inch, cover with hot seals and rings.  Process in hot water bath 35 minutes for pints.

This recipe makes about 7 pints.