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