Description
Deliciously roasted tomatoes, perfect for canning or serving fresh.
Ingredients
Scale
- 2 lbs Roma tomatoes (sliced lengthwise)
- 2 tbsp olive oil (OMIT IF CANNING)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 20 fresh rosemary sprigs
- 20 garlic cloves
- 1 tbsp Mexican oregano
- 1 tsp chili seasoning
- White Vinegar OR Bottled Lemon Juice (See Note 2)
- Citric Acid for Canning
Instructions
- Preheat oven to 425°F or set grill to High (425°F). Line a rimmed baking sheet with parchment paper.
- Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan cut side up. Drizzle with olive oil, salt and pepper. DO NOT ADD OIL IF CANNING, DRY ROAST.
- Oven Method: Roast for 45-50 minutes or until tomatoes are charred. Remove from oven and let cool.
- Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
- Store room temperature roasted tomatoes in jar with olive oil to cover tomatoes and seal. DO NOT add oil if canning, keep refrigerated.
- Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.
- Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.
- Allow tomatoes to cool. Optionally remove skin and chop if preferred.
- Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
- Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
- Pour roasted tomatoes into hot jars, leaving 1/2-inch headspace. Press tomatoes down to fill tightly. Remove any air bubbles. DO NOT ADD OIL as in the refrigerated version noted above. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
- Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes.
- Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
- Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.
Notes
- Note 1: Slicing the tomatoes helps to release their juices and intensifies the roasting process.
- Note 2: Acidification is crucial for canning tomatoes for safe storage.
- Note 3: Adjust seasoning based on personal preference.
- Note 4: Do not add oil when canning as it affects the sealing process.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Preserving
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 jar
- Calories: 60
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg