Thanks to CSA member Kathleen Gibson for sharing this recipe. Kathleen says: “…[this] freezes well…or it can be pressure canned at 10 pounds for 20 minutes.”
4 quarts chopped tomatoes (about 24 large)
2 cups chopped red pepper (about 4 medium)
1 1/2 cups sliced carrots (about 3 medium)
2 teaspoons salt
1/4 cup brown sugar
Cook tomatoes until soft. Combine carrots and red peppers in a pan with only enough water to cover. Simmer till soft. Add to tomatoes. Add salt and brown sugar. Puree in Vitamix or food processor till creamy.
Makes 2 quarts.