Piquant Tomato Sauce

The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!

• Ready In: 55 mins
• Yields: 4 cups

Ingredients

• 3  cups  coarsely chopped tomatoes (about 4 large)
• 3  cloves garlic, minced
• 3  stalks celery, finely chopped
• 3  jalapeno peppers or 1  long hot yellow wax pepper (seeded & finely chopped)
• 1  medium onion, finely chopped
• 1  cup water
• 1⁄2 cup cider vinegar
• 1⁄4 cup  lightly packed brown sugar
• 1⁄4 cup tomato paste
• 1  teaspoon chili powder
• 1  teaspoon cumin
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon pickling salt

Directions

1. Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
2. Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
3. Cool slightly; puree in a blender or food processor until smooth.
4. Return mixture to pot and add vinegar & spices.
5. Boil gently for 5 minutes to blend the flavours, stirring continuously.
6. Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
7. Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.