Thank you for the recipe Callu. I made this recipe but I just chopped the vegetables instead of passing then through a food processor and also added a little bit of white vinegar and some bay leaves.
****One word of caution, I would make the waterbath canning process more accurate by completely covering the jars by 2 inches of water during the water bath process. That's the saftest method of water bath canning.*****
Although the recipe is a bit hard to follow and missing a few steps, I managed to figure it out and boy am I glad I did! This is delicious! I couldn't stop licking the spoon. :-)
To complete the directions, once you soften the opnions in the oil, add everything else in, including the tomato paste. They forgot to write that. I also left the onions in chopped form and choose not to puree them as I like some texture.
This recipe will be delicious in pasta, layered with roasted vegetables, as a dip, on crusty bread. This recipe made 11 pints.
I've made it with whole peppercorns too and I sometimes add white beans, which I like coz it makes the zacusca sweeter.
From: carla, (chicago) i had the recipe sitting on my desk top from the first time dr. Bonta brought in this tastie delight. It truly made my taste buds sing. The reason it sat so long on my computer at work was because, the recipe seemed so intemidating, but after missing my favorite doctor and her fresh bread and "zacusca, I decided to tackle it for the first time, because callu makes it seem so easy and it sounds just like my romanian, dr. Bonta's recipe with some variations.
This is almost exactly like the zacusca that my "mother in law" makes. The only real differences are that she uses whole peppercorns instead of ground pepper and will also make varieties with beans or mushrooms instead of eggplant (she even makes it with fish but i've never had the nerve to try it.) I made a very small batch just to try this out but I will do it again when its fall and the eggplant and gogosari and in season. Much less greasy than the average zacusca.