Name: Ratatouille-Style Tomato Sauce
Total time: 180 min
Yield: 5 to 6 pints
Ingredients: 8 cups peeled, chopped tomatoes (3 1/2 to 4 pounds); 6 cups peeled, chopped eggplant; 2 cups chopped onion; 2 cups pitted, chopped ripe black olives, chopped; 2 cups 5% red wine vinegar or cider vinegar; 2 cups packed brown sugar; 2 ounces tomato paste; ¼ cup olive oil; ¼ cup dried parsley; 2 tablespoons dried savory, crushed; 2 tablespoons dried oregano, crushed; 8 cloves garlic, minced; 1 tablespoon salt; 2 teaspoons ground black pepper

In an 8- to 10-quart nonreactive heavy pot, combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 1 to 2 hours or until desired consistency. Ladle hot sauce into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 55 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

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