When life gets busy and chaotic, we all need that one go-to recipe that brings a bit of comfort and warmth to our homes. The kind of dish that you can prepare in advance, store in a jar, and enjoy anytime you need a quick pick-me-up or a tasty meal without spending hours in the kitchen. Enter Bottled Hell—a flavorful and versatile recipe that combines the robust flavors of tomatoes, herbs, and a hint of spice. Perfect for dressing up your favorite pasta, topping grilled meats, or simply enjoying on its own with a crusty piece of bread. Let’s dive into how to create your own masterpiece of Bottled Hell that will soon become a staple in your kitchen.
**Bottled Hell**
**Ingredients:**
– 10 cups ripe tomatoes, diced
– 1 cup red bell peppers, chopped
– 1 cup onion, finely diced
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon red pepper flakes
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ cup balsamic vinegar
– 2 tablespoons sugar (optional, to taste)
**Instructions:**
1. **Prepare the Tomatoes:** Start by washing and dicing your ripe tomatoes. Remove the core and any tough parts, then chop them into small, uniform pieces. Set aside on a large plate or bowl.
2. **Sauté the Aromatics:** In a large pot, heat the olive oil over medium heat. Add the chopped red bell peppers, diced onions, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
3. **Add the Tomatoes:** Once the aromatics are golden and tender, add the diced tomatoes to the pot. Stir gently to combine all the ingredients.
4. **Season and Simmer:** Sprinkle the dried basil, oregano, red pepper flakes, salt, and black pepper over the tomato mixture. Stir well to incorporate the herbs and spices.
5. **Cook Slowly:** Reduce the heat to low and let the mixture simmer for about 1-2 hours, stirring occasionally to prevent sticking. The tomatoes should break down and release their juices, creating a thick and rich sauce.
6. **Adjust the Flavor:** Taste the sauce and adjust the seasoning as needed. You can add sugar if the sauce is too acidic for your liking. Pour in the balsamic vinegar and stir well to combine all the flavors.
7. **Prepare the Jars:** While the sauce is simmering, sterilize glass jars by washing them in hot, soapy water, then rinsing thoroughly. Place the jars in a preheated oven at 250°F (120°C) for 15 minutes to dry and sterilize.
8. **Fill the Jars:** Once the sauce has thickened to your desired consistency, carefully ladle it into the sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a proper seal.
9. **Seal and Store:** Secure the lids tightly on the jars. Allow the Bottled Hell sauce to cool completely before storing in the refrigerator for up to 2 weeks or in the freezer for longer preservation. Remember to label and date the jars for easy reference.
Enjoy your homemade Bottled Hell sauce as a versatile staple in your kitchen. Drizzle it over pasta, use it as a pizza base, or serve it alongside grilled meats for a burst of flavor. This recipe is sure to become a favorite go-to condiment that adds a touch of homemade goodness to any meal.
