Canned Roasted Tomatoes With Garlic And Herbs

This week, I came across this wonderful recipe for preserved roasted tomatoes. As I already have 15 quarts of tomatoes put up, and had a mountain more on the counter (perhaps 25 pounds, or more), and the plants are still loaded with ripening Romas, I thought that I’d give it a try. Yesterday, we had an administrative day off due to a big change of leadership ceremony well-done, and so, I decided to give it a try. Let me tell you– the results are spectacular, and my house smelled wonderful all day!

via Grist

Roasted Heirloom Tomatoes

Makes about 3 pint jars

10 pounds heirloom tomatoes
1 head of garlic, cloves separated but not peeled
A couple of shallots, halved, but not peeled, optional
A handful of thyme sprigs
1 cup extra virgin olive oil
2-3 teaspoons kosher or sea salt
Your favorite fresh herbs for tomatoes—basil, marjoram, or oregano
A few dried red chili peppers, optional

Line 2 sheet pans with parchment paper or foil. Preheat your oven to 250 degrees F.

Rinse your tomatoes, and slice them in half across their equator [MF says-- I used Romas, so I trimmed the stem spot off, and sliced mine top to bottom], or into thirds if they are particularly large. Line them on the baking sheet in a single layer, seed side up. Drizzle generously with olive oil. Scatter the garlic cloves, shallots, garlic, and thyme over the tomatoes. Sprinkle each tray of tomatoes with one teaspoon of salt.

Place the tomatoes in the oven and roast for about 6 hours [MF says-- I started checking mine after about 2-1/2 hours, it took ~5 hours for me], until much of the tomato juices have evaporated, and the slices have shrunk to about ½ their original size.

Let the tomatoes cool at room temperature. Then with a spatula [MF says-- I used a big spoon or my clean fingers, it was easier than balancing a tomato on a spatula] transfer the slices to your very clean pint jars (wide mouth canning jars will be easiest to deal with.) Layer fresh basil, or your preferred herb, between the slices of tomato, as well as the cloves of garlic and shallots that you squeeze from their hulls. Leave about 1 inch of headspace at the top of each jar.”*”

The link provides SEVERAL different preserving methods, and much, much more. I froze a few pints, and processed the rest, save for two pints, which are fresh, and in the refrigerator. The recipe author says to pack the tomatoes in “very clean jars,” but, I ALWAYS sterilize mine– even brand new ones– by boiling for at least 15 minutes before using.

I made 12 pints. Some with basil, some with oregano, and some with rosemary. I added dried chilis from last summer to a few, and roasted some yellow bell peppers, and some sweet banana peppers along with the tomatoes with a mix and match plan. This way, I can use different tomatoes for different Italian recipes– from simple marinara to pizza sauce or lasagna sauce, or whichever fits a recipe. I used some Friday night to make a pizza, and I’ll tell you, it was better than using fresh, or even sun-dried tomatoes. So tender and full of concentrated flavor!

I can only imagine how wonderful it will be to open one of these little jars of tasty sunshine come February, on a snow day, and making some delicious, summery dish.

“*”– Depending on which preserving method you use, that one-inch of headspace is sort of variable. if you freeze them in the jars, you need that headspace, otherwise, I really recommend reducing that to a 1/2-inch of headspace. Whichever way you choose, make sure the tomatoes and other ingredients are covered completely. Less air means a longer keep time– and a safer long-storing product.

Tags: Canning, Food preservation, Recipe