Canned Roasted Cherry Tomatoes
From jo_jo_ba 12 years ago
- 2 1/2 hours to make
- Serves 4
Why pay a premium price when you can roast and can tomatoes from your own garden? These are wonderful stirred into rice or spooned over steamed or roasted veggies. The jars have a shelf life of 12-18 months, and aside from storing in a cool, dark place need no special attention.
Ingredients
- 3 lbs fresh cherry tomatoes, stemmed shopping list
- 1/2 tsp citric acid powder (or 2 tbsp lemon juice) shopping list
How to make it
- Preheat the oven to 450F and line 2 large rimmed baking sheets with parchment (don't use foil or waxed paper).
- Spread the tomatoes out in one layer on the sheets.
- Roast 30 minutes, until they’re wrinkled and just beginning to blacken.
- Pour half the tomatoes, with their juices, into a sterilized quart jar.
- Sprinkle with the citric acid powder.
- Top with the remaining tomatoes and juices, pressing the tomatoes into the jars until spaces between them fill with juice. Leave 1/2" space at the top.
- Seal the jar and process in a water-bath canner for 85-90 minutes.
- Remove from the canner and place on a rack. Allow to cool completely to room temperature, undisturbed, before storing.
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