Head over to Sandra’s for Slow Cooking Thursday turned Cooking Thursday!
This is more of a late summer recipe, but as it freezes very well (I freeze 2 cup batches) I found one lonely package in the freezer. Mmmm… This next summer I think I will see how it does in the pressure canner.
Yummy with fish, chicken, as a veggie main dish, on sweet potatoes, grilled polenta, and on olive oil-brushed-and -grilled gluten free French bread.
8 plum tomatoes (such as Roma), peeled, seeded and chopped
4 small eggplant (12 oz each), cut into 1/2″ pieces
2 medium zucchini, cut into 1/2″ pieces
2 medium yellow summer squash, cut into 1/2″ pieces
4 stalks celery, chopped
2 large sweet onions, peeled, chopped
2 cups tomato puree
1/2 cup red wine vinegar
1/4 cup sugar (I like to use dried cane for the bit of molasses flavor)
2 Tablespoons dried basil
1 1/2 cups chopped green olives
1/4 cup capers, rinsed
Mix all ingredients except olives and capers in slow cooker. Cover and cook on high for 4 1/2 hours or on low for 7 hours.
Remove lid, stir and check liquid. If too moist, turn heat to high and allow to cook with lid off for about 1/2 hour. Stir in olives and capers. Can serve warn, room temp or chilled.