I’m going, to be honest with you. I almost didn’t share this recipe. This roasted tomatoes with garlic canning recipe is a little more labor-intensive. In fact, I would consider it an advanced canning recipe. It isn’t really that bad, truly, but there are a lot of steps. Often, I can multiple things at the same time but with this, I would just devote my day to this one. If it didn’t taste so good I would be tempted not to make it again.
The first time Emmaline canned roasted tomatoes with garlic with me she was making similar noises … until she tasted it. Serve this up on a baguette or bruschetta and you will find yourself in love. The roasted flavor of the garlic and tomatoes is so appetizing and different from so many of the canned tomato flavors.
Roasted Tomatoes and Garlic
This recipe makes 6 pints of roasted tomatoes and garlic.
12 pounds of Tomatoes
Ingredients:
12 pounds tomatoes
8 small bulbs of garlic
1 large finely minced onion
1tbsp dry oregano
1tbsp dry basil
1tsp sugar
1tsp salt
1/2tsp pepper
olive oil
1tbsp lemon juice per pint
Roast Tomatoes
Cooking Directions:
Roast tomatoes in the oven on broil until skin begins to blacken and then turn the tomatoes over and roast on the opposite side as well.
cool tomatoes in a bag
Remove the tomatoes from the oven and place them in a paper bag on a tray with a tall lip to prevent the juice from spilling.
While the tomatoes are cooling, cut the tops off of your garlic bulbs so the top of each clove is exposed. Place the bulbs on a baking tray and drizzle olive oil over the top of them. Cover the garlic with foil and bake at 350 degrees for 20 minutes. Remove the foil and bake for another 10 minutes.
While the garlic is cooking it is a good time to peel, seed, and chop the tomatoes. If you have tomatoes with large cores you may have to take those out as well. I usually use Roma tomatoes so I don’t even worry about it.
squeeze out garlic cloves
After removing the garlic from the oven it should be light brown at the edges. Allow it to cool enough to touch and then squeeze the bulbs and the softened cloves should slip right out.
After all the cloves are removed they need to be finely diced.
Combine all the ingredients except the lemon juice in a pot and heat to a simmer.
Filling and Processing Jars:
Fill up the jars adding 1 tablespoon of lemon juice per pint and leaving 1/2-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath for 1 hour and 20 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
fully processed
Once your jars have completed processing, space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.
