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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.
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-quart 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 pot.
Add garlic mixture, dried tomatoes, brown sugar, salt and vinegar to tomatoes in pot. Bring to a boil, stirring frequently; reduce heat. Simmer, uncovered, for 70 to 85 minutes or until mixture reaches desired consistency (you should have about 11 cups), stirring occasionally. Remove from heat. Stir in olives, oregano, capers and lemon peel.
Spoon 1 tablespoon of the lemon juice into each of seven hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.