Canned Roasted Tomatoes Recipe

Instructions

1. Preheat oven to broil with a rack in the top third, or to 450 F.

2. Cut tomatoes in half vertically and arrange them cut-side down on a rimmed baking sheet.

3. Broil tomatoes for 3 to 5 minutes until wrinkled and slightly charred, or oven roast at 450 F for approximately 30 minutes.

4. While tomatoes cool, wash a 1-pint canning jar, lid, and ring, then fill a water bath canner halfway with water, cover, and bring to a boil.

5. Once cool enough to handle, remove tomato skins and squeeze out most of the seed gel; chop if desired.

6. Pack the roasted tomatoes into the clean canning jar, sprinkling lemon juice during packing.

7. Press down on the tomatoes to release air bubbles, leaving 1/2-inch headspace.

8. Cover the jar with the lid and screw the ring on snugly but not completely tight.

9. Place the jar in the boiling water bath, ensuring it is covered by 1 to 2 inches of water, and boil for 85 minutes (adjust for altitude), replenishing water as needed.

10. Carefully remove the jar and set it on a clean towel to cool completely; loosen or remove the ring.

11. After cooling, check the lid seal; refrigerate unsealed jars for immediate use, store sealed jars in a cool, dark place for up to one year.