Ingredients for Making Golden Pasta Sauce

• 2 orange bell pepper- roasted, peeled and seeded. 
• 4 yellow bell peppers-roasted, peeled and seeded.
•  3 yellow or 4 red medium plum tomatoes-halved, seeded and roasted ( pick a nice mix)
  
• 1/4 cup fresh lemon basil
  (regular basil works almost as well)
• 1 tablespoon lemon zest
  (only the yellow part, not the white pith)
• 1/4 cup olive oil ( I love EVOO)
• 4 cloves garlic-peeled and chopped
  (don't be sparing)
• 1/4 cup white vinegar (5%)
• 1/4 cup white balsamic vinegar  (5%)
  
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

Making Golden Pasta Sauce

First roast the vegatbles on a low flame on the gas burner. You can even roast them on an electric burner, or in the oven/broiler part.

Preheat oven to 500 degrees F

Remove the stems and seeds from the peppers and tomatoes. 
Place the peppers and tomatoes on a cookie sheet, and roast on the middle rack of the oven for 30 minutes, or until the skins turn dark brown and swell away from the flesh. Remove the cookie sheet from the oven. Using a pair of tongs, transfer the peppers to a paper or plastic bag. Seal the bag, and allow the peppers to stand for 20 minutes. Remove the peppers from the bag, and slip off the charred skins.

Transfer the tomatoes to a blender. Add the basil, lemon zest, olive oil, garlic, vinegars, salt, and black pepper. Pulse until the ingredients are smoothly blended.
Add the roasted peppers, one at a time, and pulse until all of the ingredients blend into a thick sauce. Transfer the sauce to a medium heat for 15 minutes.

If your going to use it during the next week, transfer the sauce immediately to a small container; allow the sauce to cool to room temperature. Cover and refrigerate.

Otherwise, you can water-bath process this to make it last 6 months.

Canning Golden Pasta Sauce 

Get the jars and lids sterilizing. The dishwasher is fine for the jars. I get that going about 30 minutes before I figure the sauce is ready. Yes, that's a bit vague, but thats the way cooking is.

Be sure to let it go through the rinse cycle to get rid of any soap! It's also a good time to start heating up the water in the canner and the small pan of water to boil the lids.

Lids: Put the lids into a pan of boiling water for at least several minutes.

Note: everything gets sterilized in the water bath (step 12), so this just helps to ensure there is no spoilage later!)

Fill the jars with the sauce and put the lid and rings on. Fill them to within 1/2 inch of the top, seat the lid and hand-tighten the ring around them.

Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal!

Process (boil) the jars in the canner. Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 20 minutes for pints. Remember to adjust the time if you are at a different altitude other than sea level!

Remember to follow the basic rules of canning, in my article Canning Basics. 

I would love to hear about your tips if you have them.