Roasting Tomatoes for Canning
A simple and healthy way to preserve the delicious taste of summer by roasting tomatoes, enhancing their flavor for future dishes.
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.
Notes
Store the roasted tomatoes in clean, sterilized jars. Seal tightly and process them following proper canning instructions. Store jars in a cool, dark place. Label them with the canning date.