Canned Fire Roasted Vine Ripe Tomatoes and Canned Roma Tomatoes

Canned Fire-Roasted Vine Ripe Tomatoes

5 pounds of Vine Ripe Tomatoes (will make about 2 ½ quarts once cooked down)

3-4 large cloves fresh Garlic-peeled and sliced in half

1 tablespoon  Red Pepper flakes

1 cup fresh Basil-rinsed

¼ cup Olive oil

Begin by washing tomatoes, then slicing in half horizontally. Heat oven to 425 degrees. In a heavy pan, place tomatoes skin side down. Place pieces of garlic around the bottom of pan. Do the same with the basil. Drizzle the olive oil over the top of tomatoes. Bake for about 20 minutes, then turn each tomato half over, exposing skin side. Cook for an additional 5-10 minutes. Allow to cool for a few minutes, and using tongs peel skin off of each tomato half. It should come off very easily.

 I also placed a bit of red pepper flakes, basil, and garlic inside the jars.

Take Quart sized, already sterilized jars and place tomatoes up to almost the top, including juices, and pieces of garlic and basil from pan. Place lids and seals on. Cook in medium-high heat in a deep pot (water bath) for about 45 minutes to seal jars. Remove, and let cool. Do not reopen jars, which will break the seals. Label and place in a cool dark place. These will last about 1 year.

 

Canned Roma Tomatoes

5 pounds of Roma Tomatoes (will make about 2 ½ quarts once cooked down)

1 large yellow onion-sliced into thin slices

¼ cup Olive oil

Instructions:

Begin by washing tomatoes, then slicing in half horizontally. Heat oven to 425 degrees. In a heavy pan, place tomatoes skin side down. Place slices of onion over the top of tomatoes.  Drizzle the olive oil over the top of tomatoes. Bake for about 15 minutes, then turn each tomato half over, exposing skin side. Cook for an additional 5-10 minutes. Allow to cool for a few minutes, and using tongs peel skin off of each tomato half. It should come off very easily.

Take Quart sized, already sterilized jars and place tomatoes up to almost the top, including juices, and pieces of garlic and basil from pan. Place lids and seals on. Cook in medium-high heat in a deep pot (water bath) for about 45 minutes to seal jars. Remove, and let cool. Do not reopen jars, which will break the seals. Label and place in a cool dark place. These will last about 1 year.