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A plate of red tomato dip garnished with green herbs, whole pistachios, and sesame seeds, set against a light background. A napkin is partially visible on the left side.

Roasted Red Pepper Spread (Canning or Freezing)

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Roasted red pepper spread is a smoky-sweet dip, spread, or sauce that’s simple to prepare and perfect for canning, freezing, or gifting. Made with fresh red peppers, tomatoes, and garlic, it’s ideal for spreading on sandwiches, tossing with pasta, or serving as a dip at your next gathering.
Course Appetizer
Cuisine American, Italian, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword roasted, smoky, sweet
Prep Time 15 minutes
Cook Time 45 minutes
steaming 10 minutes
Total Time 1 hour 10 minutes
Servings 4 pints
Author Gina Dickson

Equipment

Ingredients

  • 6 pounds red bell peppers about 15 medium, stems and seeds removed then cut in half
  • 2 pound plum tomatoes Italian , about 10
  • 2 cloves garlic
  • 1 white onion small , peeled and quartered
  • ½ cup red wine vinegar
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons fresh basil finely chopped

Instructions

Step 1: Roast the Vegetables

  • Preheat your broiler or grill to 400°F.
  • Place red peppers haves skin side up, tomatoes, garlic (unpeeled), and the quirted peeled onion on a parchment lined baking sheet.
    6 pounds red bell peppers, 2 pound plum tomatoes, 2 cloves garlic, 1 white onion
  • Roast the vegetables until the skins of the peppers and tomatoes are blistered and slightly blackened. I should take about 20 minutes. The garlic and onion should be charred in spots and softened.
    A baking sheet with roasted red bell peppers, tomatoes, onion pieces, and garlic cloves. The vegetables have charred skins and are arranged in a single layer on the tray.
  • Remove from heat. Place foil over the baking sheet and let it sit for 10 minutes to steam. This makes the skin easier to remove from the tomatoes and peppers.

Step 2: Prep the Vegetables

  • Peel the skins off of the peppers and tomatoes and discard it.
  • Cut the core out of the tomatoes.

Step 3: Cook the Spread

  • In a large saucepan, combine the pepper and tomatoes, garlic, onion, red wine vinegar, sugar, and salt.
    1/3 cup sugar, 1 teaspoon salt, ½ cup red wine vinegar
    A large metal pot contains roasted red peppers and onions, with a white mixing spoon resting inside. The vegetables are partially chopped and fill most of the pot.
  • Bring to a boil, then reduce heat and simmer covered for about 20 minutes, stirring occasionally.
  • Remove from the heat and use an immersion blender to puree the vegetables. This takes about 2 to 3 minutes.
  • Stir in the chopped basil to the pan and return to heat. Simmer uncovered for 15 minutes until the spread thickens and mounds on a spoon.
    2 tablespoons fresh basil
    A pot filled with chunky red tomato sauce topped with freshly chopped green basil, viewed from above against a white background.

Step 4: Pressure Can the Jars

  • Pack red pepper spread into jars, leaving 1 inch of headspace.
  • Remove air bubbles using a non-metallic utensil.
  • Wipe jar rims clean, place lids on, and screw rings on fingertip tight.
  • Place jars on rack in canner. Lock the lid and heat on high.
  • Let canner vent steam for 10 minutes, then place weight on the vent.
  • Dial-gauge canner: Process at 10 psi for 20 minutes for pints and 25 minutes for quarts. Adjust pressure if you're above 1,000 feet elevation.
  • Weighted-gauge canner: Process at 10 psi for 20 minutes for pints and 25 minutes for quarts. Adjust pressure if you're above 1,000 feet elevation.
  • Turn off heat and let canner cool naturally.
  • Once pressure is released and lid removed, let jars sit in canner for 10 minutes.
  • Remove jars using jar lifter and let cool undisturbed on a towel on the kitchen counter for 12 hours.
  • Note* If you have a jar that does not seal properly you can place the peppers in a freezer safe container and cover with the liquid. Label and freeze for up to 3 months. Thaw over night in the refrigerator when you are ready to use them.

Storage & Shelf Life

  • Remove rings, wipe jars, date and label.
  • Store sealed jars in a cool, dark place for up to 1 year.
  • Refrigerate any opened jars and use within 1 to 2 weeks

Notes

Recommended process time for Roasted Red Pepper Spread in a weighted-gauge pressure canner.
 
Canner Gauge Pressure (PSI) at Elevations of
Style of Pack
Jar Size
Process Time
0 - 1,000 ft
Above 1,000 ft
Hot
Pints
20 min
10 lb
15 lb
Quarts
25
10
15
Important Prep Tips:
  • Choose firm, shiny red peppers for the best flavor and easier peeling after roasting.
  • Have your canning equipment sterilized and ready before you start cooking the spread.
Common Mistakes to Avoid:
  • Skipping the steam step after roasting will make peeling the peppers and tomatoes much harder.
  • Avoid rushing the final simmer, as the spread needs time to thicken and develop that jammy texture.
Storage and Reheating Instructions
  • Keep sealed jars in a cool, dark spot like a pantry or cupboard for up to 1 year.
  • Once a jar is opened, pop it in the fridge and enjoy within 1–2 weeks for the best flavor.
  • Any unsealed jars can be frozen for up to 3 months. Thaw them overnight in the refrigerator before using, and give the spread a good stir to bring back its smooth texture.
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