How to make it

  • Preheat the oven to 375F and line 3 rimmed cookie sheets with parchment or foil.
  • Quarter plum-sized tomatoes (or cut them to approxmately the size of the cherry tomatoes, if using). See Photo
  • Spread tomatoes, cut side up (or whole if cherries) on the baking sheets.
  • Roast 1 hour, rotating sheets 1/2 way through.
  • Scrape all the tomatoes and their juices into a food processor and puree smooth.
  • Add lemon juice if canning, and process according to your location's altitude.

Reviews & Comments 4

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  • tapper1 6 years ago
    Sounds great and healthy! Is that 1T. lemon juice per quart or for the total amount of tomatoes used? Thanks, Tapper1
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  • 22566 7 years ago
    This one is perfect,Jo Jo...
    Kindest of Regards
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  • valinkenmore 7 years ago
    I'm having the same problem. Thanks for the post!
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  • jo_jo_ba 7 years ago
    Amount Per Cup
    Calories: 76.3
    Total Fat: 1.2 g
    Cholesterol: 0.0 mg
    Sodium: 32.7 mg
    Total Carbs: 16.9 g
    Dietary Fiber: 4.0 g
    Protein: 3.1 g
    Was this review helpful? Yes Flag

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