Roasted Canned Tomatoes
Every year we’re looking for another way to use cherry or grape tomatoes. Here’s a way to enjoy that sweet and smokey flavor year round. These would work well on a pizza, on bruschetta, or in a pasta. I recommend pressure canning these, since we are adding oil that can affect preservation in water bath canning.
Roasted Canned Tomatoes
Ingredients
- Cherry or grape tomatoes
- Olive oil
- Fresh basil and parsley or Italian Seasoning
- Lemon juice
- Canning Salt
Instructions
- Pre-heat your oven to 450 degrees.
- Drizzle the tomatoes lightly in a bowl and toss to coat.
- Sprinkle with seasonings and toss.
- Spread the tomatoes out on a sheet pan in a single layer.
- Roast in the oven until the tomatoes start to char.
- Fill pint jars with the tomatoes, and add 1 Tbsp of lemon juice and 1/2 tsp salt to each pint.
- Process in a pressure canner for 10-15 minutes after it reaches pressure.