Roasted Tomatoes for water bath canning
Canning tip: 1 tb vinegar to canning water keeps hard water scum off lids.
Flash freezing makes it easy to peel them. Save peelings to dehydrate and make tomato powder. Let the frozen tomatoes thaw over a bowl to save liquid. (Peel then at this time.)
Roasted Tomato Sauce
Yield: 7 half pints
Ingredients
• 12 lbs tomatoes (fresh or frozen)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 cups chopped onions
• 3 cloves garlic (minced)
• 1 tablespoon canning salt
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1 teaspoon black pepper
• Bottled lemon juice (for canning)
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Instructions
1. Preheat your oven to 425°F.
2. Measure out 12 lbs of tomatoes. If using fresh tomatoes, cut them in half for even roasting. If using frozen tomatoes, you can use them whole. Set them aside. You’ll place them on top of all the other ingredients below.
3. Drizzle 1 tablespoon of olive oil equally between two roasting pans.
4. Add all ingredients except the tomatoes and bottled lemon juice, divided evenly between your two roasting pans.
5. Place the tomatoes on top of the seasoned vegetables, again divided evenly between the two pans.
6. Roast in the oven for about 40 minutes. Keep an eye on the liquid level and remove excess liquid if necessary.
7. After roasting, let the tomatoes cool slightly, then remove the skins from the tomatoes.
8. Transfer the roasted vegetables to a large pot. Use an immersion blender to blend the mixture until smooth.
9. Bring the sauce to a boil, then reduce to a simmer.
10. Simmer for about 45 minutes to an hour, or until the sauce reaches your desired thickness. Stir occasionally to prevent scorching.
11. Fill jars with the sauce, leaving 1/2 inch of headspace.
12. Add bottled lemon juice to each jar:
½ tablespoon for half-pints
1 tablespoon for pints
2 tablespoons for quarts
13. De-bubble the jars and wipe the rims clean. Apply lids and rings, tightening to fingertip tight.
14. Process the jars in a water bath canner: 35 minutes for half-pints and pints, 40 minutes for quarts.
15. Remove jars and let them cool for 12-24 hours before checking the seals.