|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasting tomatoes before canning them intensifies their flavor. It also prevents the pulp and liquid from separating as often happens with raw-pack home-canned tomatoes. It's an extra step in the canning process of this delicious garden produce, but the results are worth it.
If you plan to use these to make roasted tomato pasta sauce, a really good tomato to use is the Roma because it has thicker, meatier walls and less water, which means thicker sauce in less cooking time.
This recipe is for one pint of home-canned roasted tomatoes, but you can make as many pint jars as you wish simply by doubling, tripling, quadrupling, or increasing the ingredient proportions to infinity and beyond.
An ordinary boiling water bath canner is used here, not a pressure canner, but directions for canning under pressure also are given.
- 2 pounds tomatoes (washed, stemmed, and dried)
- 1 tablespoon lemon juice (or vinegar or 1/4 teaspoon citric acid)
Note: while there are multiple steps to this technique, this process is broken down into workable categories to help you better plan for preparation and canning.
Roast the Tomatoes
Gather the ingredients.
Heat your oven's broiler.
Cut washed, stemmed, and dried tomatoes in half vertically (from the stem end to the blossom end).
Arrange the tomato halves cut-side down in a single layer on a rimmed baking sheet.
Place under the broiler and broil until the tomatoes are wrinkled and starting to show black spots but are not burnt about 3 to 5 minutes.
Alternatively, oven roast the tomatoes at 450 F for about 30 minutes.
Remove from the broiler (or oven) and, when the tomatoes are cool enough to handle, rub the skins off. Don't worry about getting every last bit of skin off.
Squish out most of the seed gel, but again, don't worry about getting every last seed out. Chop the tomatoes if desired.
Prepare the Canning Jars
While the tomatoes are roasting, prepare the jars and water bath by placing the jar(s) in boiling water for 10 minutes.
Sterilize the lid(s) and band(s) in a small pot of almost-boiling water for 5 minutes, turn off the heat, and let them sit in the water until ready to fill the jar(s).
Fill a canner half-full with water and start heating it with the lid on.
Pack the tomatoes into a clean, sterilized, 1-pint canning jar(s). Add 1 tablespoon lemon juice or vinegar per pint jar, sprinkling it in as you pack in the tomatoes. This is not for flavoring: it is a safety issue and you need the additional acid to safely can the tomatoes without a pressure canner.
Press down on the tomatoes with the back of a spoon to release any air bubbles. Leave 1/2-inch headspace between the tomatoes and the rim of the jar.
Using tongs or a magnetic wand lifter, remove the lid(s) from the hot water and place on top of the jar.
Again using tongs, remove the band(s) and screw on snugly but not all the way.
Process the Tomatoes
Place the jar(s) in the boiling water bath making sure they are covered by 1 to 2 inches of water. Keep them in the boiling water for 85 minutes (adjust the canning time if you live at a high altitude).
Using tongs, or a canning jar grabber, carefully remove the jar(s) from the water bath and set on a clean towel on a flat counter. Listen for the popping sound, which indicates a good vacuum seal. You can remove the ring(s) if you like, or loosen quite a bit so it doesn't rust in place due to trapped moisture.
When the jar(s) have cooled completely, check that they are sealed by pressing the center of the lid. If it pops up and down and/or makes a popping sound, it is not sealed. To consume this product safely, place it in the refrigerator immediately and use within one week.
When completely cool, store in a dry, dark, cool place for up to one year. If you see the tomatoes floating above a layer of liquid, that's normal. Tomatoes have a lot of water in them and it separates and is more visible in a glass jar than in a commercial can.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Home-canned roasted tomatoes are delicious as they are, but they can be amped up if desired.
- Before roasting, sprinkle the tomatoes with 1 to 2 teaspoons of dried, crushed herbs like rosemary, thyme, and basil.
- Add 1 tablespoon sugar to each pint jar to offset an aggressive acid taste.
- Add 1/2 teaspoon salt to each pint jar if desired.
Water Bath Canning vs. Pressure Canning
Tomatoes are acidic enough so they can be preserved in either a boiling-water bath or pressure canner, but low-acid fruits, vegetables, and meats need pressure canning. Pressure can roasted tomatoes this way:
Start with a clean pressure canner. Place the rack plate on the bottom and fill it with 4 inches of hot water or follow the directions that came with your unit. Place it on the stove over low heat with the lid off while you roast the tomatoes.
Place the filled jar(s) on the canner rack. If the water is below 3 inches, add more hot tap water to come to that level. Place the pressure canner lid on and twist it into place but leave the weight off or valve open.
Turn the heat to high and let the steam escape through the vent for 10 minutes. Then put the weight on and/or close the valve and let the pressure build to 11 pounds.
Once the gauge reaches 11 pounds, process for 25 minutes, adjusting the heat as necessary to keep the pressure stable.
When the time is up, remove from the heat and let it cool down until the pressure gauge reaches zero before attempting to open the canner.
Using tongs, remove the jar(s) from the canner and proceed with the directions for water bath canning.