Smoky and Spicy Tomato Pasta Sauce
Preheat broiler. Line a 15x10-inch baking pan with foil. Place sweet peppers, cut sides down, in prepared pan. Broil 4 to 5 inches from heat 10 minutes or until charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard skins. Chop peppers.Advertisement
Heat oil over medium heat in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, cumin, coriander, and paprika.
Add the tomatoes, honey, cider vinegar, salt, and black pepper. Bring to boiling over medium heat, stirring constantly. Using a potato masher, coarsely crush tomatoes. Boil steadily, uncovered, 20 minutes, stirring occasionally.
Stir in chopped sweet peppers. Boil 10 to 20 minutes more or until mixture reaches desired consistency, stirring occasionally. Remove from heat; stir in cilantro.
Spoon 1 tablespoon of the lemon juice into each of five hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 35 minutes (start time when water returns to boiling.) Remove; cool on a wire rack.
Tips: Omit Step 1, and use 2 cups chopped bottled roasted red sweet peppers.
To peel tomatoes, bring a large pot of water to boiling. Using a sharp knife, cut a shallow "X" in blossom ends of tomatoes. Lower tomatoes, in batches, into boiling water for 30 to 60 seconds or until skins start to split. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. Peel off and discard skins.
Serving Suggestion: Spoon hot cooked spaghetti squash onto dinner plates. Top with sliced grilled chicken breast, reduced-sodium canned black beans, and pasta sauce. Top with crumbled Cotija or shredded reduced-fat Monterey Jack cheese and snipped fresh cilantro.