PREP: 2 hours COOK: 1 hour 10 minutes PROCESS: 35 minutes MAKES: 7 pints
1 Tbsp. olive oil
¼ cup minced garlic (about 24 cloves)
1 2-oz. can oil-pack flat anchovy fillets, drained and chopped, or 2 Tbsp. anchovy paste
2 to 3 tsp. crushed red pepper
12 lb. ripe tomatoes, peeled (tip, page 287)
1 cup dried tomatoes (not oil-pack), snipped
3 Tbsp. packed brown sugar
2 Tbsp. kosher salt or 4 tsp. regular salt
1 Tbsp. balsamic vinegar
3 cups pitted Kalamata olives, cut into slivers
1 cup snipped fresh oregano
2 3.5-oz. jars (¾ cup total) capers, rinsed and drained
1 Tbsp. lemon zest
7 Tbsp. lemon juice
1. In a large skillet heat oil over medium heat. Add garlic, anchovies, and crushed red pepper. Cook and stir about 1 minute or until fragrant. Remove from heat.
2. Cut peeled tomatoes into chunks; add some of the chunks to a food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-qt. stainless-steel, enamel, or nonstick heavy pot. Working in batches, repeat chopping the remaining tomatoes in the food processor. Add all of the tomatoes to the pot.
3. Add garlic mixture, dried tomatoes, brown sugar, salt, and vinegar to tomatoes in pot. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, 70 to 85 minutes or until desired consistency (you should have about 11 cups), stirring occasionally. Remove from heat. Stir in olives, oregano, capers, and lemon zest.
4. Spoon 1 Tbsp. of the lemon juice into each of seven hot sterilized pint canning jars. Ladle hot sauce into jars with lemon juice, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
Serving Ideas: Serve the sauce over pasta such as penne, linguine, bucatini, or fusilli. Top with drained, oil-packed tuna; poached or broiled fish fillets; or sautéed shrimp and/or steamed mussels. If desired, sprinkle each serving with finely shredded Parmesan cheese and snipped fresh Italian parsley.
PER ¼ CUP SAUCE: 44 cal., 2 g fat (0 g sat. fat), 1 mg chol., 433 mg sodium, 7 g carb., 2 g fiber, 1 g pro.