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Roasted Roma Tomatoes

Source of Recipe


From "Ball Canning Back to Basics"



List of Ingredients



• 12 pounds ripe plum tomatoes (about 60 medium)
  
• 4 garlic heads
  
• ¼ cup extra-virgin olive oil
  
• 1 ½ cups chopped onion
  
• 1 tablespoon minced fresh oregano
  
• 1 teaspoon salt
  
• ½ teaspoon coarsely ground black pepper
  
• Citric acid or bottled lemon juice
  






Instructions



1. Rinse the tomatoes under cold running water; drain.
   Roast the tomatoes on a grill or under a broiler until the skins begin to wrinkle and become lightly blackened in spots, turning to roast evenly on all sides. Remove from heat. Place the roasted tomatoes in a paper bag and close. Cool until the tomatoes are easy to handle, about 15 minutes.
   
   
2. Peel and core the tomatoes. Cut the tomatoes in half crosswise and remove the seeds. Cut the tomatoes into ½-inch chunks; set aside. Place the garlic on aluminum foil and drizzle the olive oil over the garlic. Wrap the foil around the garlic, sealing the edges tightly. Roast the garlic at 350° F until tender, about 30 minutes. Cool until the garlic is easy to handle.
   
   
3. Separate the garlic cloves and peel. Combine the tomatoes, garlic, onion, and next 3 ingredients in a large stainless steel or enameled saucepan. Cook over medium until hot, about 30 minutes.
   
   
4. Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint jar; ½ teaspoon citric acid or 2 tablespoons bottled lemon juice to a hot quart jar. Pack the tomato mixture into a jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
   
   
5. Process the jars for 1 hour and 25 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
   
   
   Makes about 8 (1-pint)
   or 4 (1-quart) jars