Roasting tomatoes for canning is a great way to preserve the delicious taste of summer. This method enhances the flavor of tomatoes and prepares them perfectly for future dishes. Plus, it helps you make the most of your garden harvest or seasonal grocery finds.
Why Make This Recipe
Canning roasted tomatoes allows you to enjoy the rich, sweet, and slightly smoky flavor throughout the year. This recipe is simple and requires no oil or cooking spray, making it a healthy choice. By roasting these juicy fruits, you concentrate their flavors, which is perfect for sauces, soups, and stews. You’ll be amazed at how much better your dishes will taste with homemade roasted tomatoes!
How to Make Roasting Tomatoes for Canning
Ingredients:
- Tomatoes (any variety works well)
Directions:
- Using a paring knife or another tool of your choice, cut out the cores of the tomatoes, then slice them in half vertically.
- Place the cut-side down on an ungreased, rimmed baking sheet.
- Roast for 45 to 50 minutes at 225°C (450°F).
- Let the tomatoes cool. (See note below about freeing up the baking sheet.)
- When cool, leave the tomatoes lying flat and simply pinch the skins off by pinching towards the center. If the skins aren’t coming off easily, they need to be roasted longer.
- Collect the skinned tomato halves.
- Flick off any hard black carbon bits left on them from the pan (the soft charred pieces are fine to leave).
- Discard any liquid left on the tray (or refrigerate it in a tub for use with crushed tomatoes or juice, etc.). You don’t want that in your sauce, as it will make it watery.
- Pass the tomatoes through a sieve or food mill for a smooth sauce. Or blend them in a food processor for a rustic, chunkier sauce with seeds. (Follow the tested recipe you are using for guidance.)
How to Serve Roasting Tomatoes for Canning
You can use your roasted tomatoes in various dishes. Add them to pasta sauces, soups, casseroles, or any recipe that calls for canned tomatoes. They bring a rich flavor that enhances any meal.
How to Store Roasting Tomatoes for Canning
Once you have roasted your tomatoes and prepared your sauce, you can store them in clean, sterilized jars. Seal tightly and process them following proper canning instructions. Store the jars in a cool, dark place. Make sure to label them so you remember when they were canned.
Tips to Make Roasting Tomatoes for Canning
- Choose ripe, in-season tomatoes for the best flavor.
- If you have different types of tomatoes, feel free to mix them.
- Ensure all equipment is clean to avoid spoilage.
- Use an oven thermometer to accurately gauge the temperature.
Variation
You can experiment with herbs and spices. Adding a little garlic, basil, or oregano when blending can give your sauce an extra kick. Just be sure to follow safe canning practices with additional ingredients.
FAQs
1. How long can I store roasted tomatoes in jars?
Roasted tomatoes in sealed jars can last up to one year if stored properly in a cool, dark place.
2. Do I need to water bath my canned tomatoes?
Yes, you should process your jars in a water bath for safe canning, as this helps kill any potential bacteria.
3. Can I use frozen tomatoes for this recipe?
Yes, you can roast frozen tomatoes directly without thawing them first, but the texture may be softer.
Roasting Tomatoes for Canning
Ingredients
Tomatoes
- 6 large Tomatoes (any variety works well) Choose ripe, in-season tomatoes for the best flavor.
Instructions
Preparation
- Using a paring knife, 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.
Processing
- Pinch the skins off the tomatoes by pinching towards the center.
- If the skins aren’t coming off easily, roast the tomatoes longer.
- Collect the skinned tomato halves and flick off any hard black carbon bits left on them.
- Discard any liquid left on the tray.
- Pass the tomatoes through a sieve or food mill for a smooth sauce, or blend them in a food processor for a chunkier sauce.
