Roasted Tomato Sauce

Roasting Tomatoes for Canning

Roasting tomatoes for canning is a great way to preserve the rich flavors of summer. This method brings out the natural sweetness of the tomatoes and allows you to enjoy them all year round. You can use the roasted tomatoes in various recipes, from sauces to soups.

Why Make This Recipe

Roasting tomatoes for canning is a simple way to enhance their taste before preserving them. It allows you to enjoy the intense flavors of fresh tomatoes even when they are not in season. It’s also a fantastic way to reduce waste and make the best use of your garden’s bounty or those extra tomatoes from the market.

How to Make Roasting Tomatoes for Canning

Ingredients

• Tomatoes (no oil or cooking spray)

Directions

1. Using a paring knife or other tool of your choice, cut out the cores of the tomatoes, then slice them in half vertically.
2. Place the cut-side down on an ungreased, rimmed baking sheet.
3. Roast for 45 to 50 minutes at 225°C (450°F).
4. Let the tomatoes cool. (See note below about freeing up the baking sheet.)
5. When cool, leaving the tomatoes lying flat, pinch the skins off them by pinching towards the center. If the skin isn’t coming off effortlessly, they needed to be roasted longer.
6. Collect the skinned tomato halves.
7. Flick off any hard black carbonized bits from them on the pan (soft charred roasted pieces are fine to leave).
8. Discard any liquid left on the tray (or refrigerate in a tub for use with crushed tomatoes, juice, etc.). You don’t want that in the sauce as it will make it watery.
9. Pass the tomatoes through a sieve or food mill for a smooth sauce. Or, whiz them through a food processor for a rustic, chunkier sauce with seeds. Follow the advice of the tested recipe you are following.

How to Serve Roasting Tomatoes for Canning

Once you have made your roasted tomatoes, you can serve them in various ways. Use them as a base for pasta sauces, add them to soups, or spread them on bread for a tasty appetizer. They also work great as a topping for pizzas or grain bowls.

How to Store Roasting Tomatoes for Canning

Store your roasted tomatoes in airtight containers or jars. Make sure they are completely cool before sealing. You can refrigerate them for up to a week or freeze them for longer storage. If you are canning, follow proper canning procedures to ensure they last for months in your pantry.

Tips to Make Roasting Tomatoes for Canning

1. Choose ripe tomatoes for the best flavor.
2. Don’t overcrowd the baking sheet; give the tomatoes space to roast evenly.
3. Feel free to experiment with different types of tomatoes to find your favorite flavors.
4. Use a food mill for a smoother sauce, or a food processor for a chunkier version.

Variation

You can try adding herbs like basil or oregano to the tomatoes before roasting for added flavor. Alternatively, you can sprinkle some salt or a splash of balsamic vinegar before roasting for a different taste.

FAQs

1. Can I use any type of tomatoes for roasting?
Yes, you can use a variety of tomatoes, such as Roma, heirloom, or cherry tomatoes. Just make sure they are ripe.

2. How long can roasted tomatoes last in the fridge?
Roasted tomatoes can last in the refrigerator for up to one week. If you want to store them longer, consider freezing them or canning them.

3. Can I roast tomatoes without peeling them?
Yes, you can roast them with the skin on, but peeling makes for a smoother sauce. The roasting process will still enhance the flavor whether you remove the skins or not.

4. Is there any liquid I should keep from the roasting tray?
It’s best to discard any liquid left on the tray as it can make your sauce watery. However, you can refrigerate it for other uses, like adding to vegetable broth.

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Roasting Tomatoes for Canning

A simple method to enhance the flavor of tomatoes for canning, bringing out their natural sweetness for year-round enjoyment.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Condiment, Preservation

Cuisine American

Calories 40 kcal

Ingredients

  

Main ingredients

• 10 pieces Tomatoes (no oil or cooking spray) Choose ripe tomatoes for the best flavor.

Instructions

 

Preparation

• Using a paring knife or other tool, cut out the cores of the tomatoes, then slice them in half vertically.
• Place the cut-side down on an ungreased, rimmed baking sheet.

Roasting

• Roast for 45 to 50 minutes at 225°C (450°F).
• Let the tomatoes cool.

Skinning and Processing

• When cool, pinch the skins off the tomatoes towards the center.
• Collect the skinned tomato halves and flick off any hard black carbonized bits.
• Discard any liquid left on the tray or refrigerate for other uses.
• Pass the tomatoes through a sieve or food mill for a smooth sauce, or use a food processor for a chunkier sauce.

Notes

Store your roasted tomatoes in airtight containers once completely cool. They can be refrigerated for up to a week or frozen for longer storage. For canning, follow proper procedures to ensure shelf life.

Keyword Canning, Homemade Sauce, Preserving, Roasting Tomatoes, Summer Recipe