Maggie Ebert

Tomatoes and bell peppers, enough to fill a 6 quart kettle 3/4 full when chopped 2 C chicken broth 6 oz tomato paste 2 cloves garlic, pressed oregano basil

Wash and cut up tomatoes and peppers. Roast until they have a little char. Blend roasted vegetables and mix with broth. Add oregano, basil, and garlic. Add tomato paste. Boil at least 30 minutes. Can in 1 pint jars with 1/2 tsp salt and 1/4 tsp sugar. Process in water bath 15-20 minutes.