Vidalia Onion & Peach Tomato Sauce (& GIVEAWAY!)

Are you into canning? Quite honestly, I knew very little about canning until recently. Since I don't grow a garden I never really looked into canning, and if I'm being honest it intimidated me. When the people at Ball Canning contacted me I was thrilled. Personally I am a big fan of their jars (see below for a giveaway of their jars!) and have used them for so many purposes, none of which were canning (you know... stuff in the classroom, drinking water...etc.) When they offered to send me a kit to get me started with canning I thought it would be a great new challenge. Little did I know it's really not that challenging at all. In fact, if you're interested in canning check out their canning products here. Some of my favorite items I received are the freezer jars and dissolvable labels.

When I knew I'd be canning I assumed I'd make a jam. That's pretty standard, no? However, my friend Natalie at The Dinner Club had been raving about her peach tomato sauce and I decided I needed to try it. She guest posted on her friend's blog and the recipe sold me. Hands down this is one of my favorite recent recipes. It's sweet and delicious. I have so many meals planned around this sauce... the first of which was a pizza I'll be sharing soon. This is such a great way to feature summer produce and enjoy a healthy, interesting sauce.  Please try it- you owe it to yourself!

See below the recipe for giveaway details!

Source: Adapted from The Dinner Club as seen on LeMoine Family Kitchen

Ingredients:
2 tbsp olive oil
1 small/medium vidalia onion (or half a large), finely chopped
3 cloves garlic, minced
1/4 cup white wine or chicken broth
3 peaches, peeled and diced
4 tomatoes (2 beefsteak and 2 on the vine were used, but any 2 work), peeled and diced
15 basil leaves, sliced thin
Salt and pepper

Directions:
1- Heat the oil, add the onion. Season with salt and allow to soften, about 5 minutes. Add the garlic, cooking another minute or so.
2- Deglaze the pan using either the wine or broth. Cook an additional 5 minutes.
3- Add the tomatoes and peaches. Season with salt. Cover. Cook about 30 minutes.
4- Remove the lid, using a potato masher mash the fruit mixture. Recover, add the basil, and cook over medium/low for an additional 30-40 minutes.
5- Season with salt and pepper to taste.


BUT NOW... for the part you're really interested in... the giveaway. Ball is kind enough to send the winner a set of jars to get you started on your own canning venture.

TO ENTER:
1- Leave a comment on this post telling me what you'd do with your jars if you were to win. 
2- ONE ENTRY PER PERSON- please be sure to leave your email so I have a way to contact you. 
3- Comments are moderated- they will not appear as soon as you post, please do not resend the comment.

Contest will end TUESDAY, JULY 17 at MIDNIGHT.

(Image in the picture may not be the same set you receive).