Canned Roasted Cherry Tomatoes

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
3 lbs fresh cherry tomatoes, stemmed1/2 tsp citric acid powder (or 2 tbsp lemon juice)
Directions
Preheat the oven to 450F and line 2 large rimmed baking sheets with parchment (don't use foil or waxed paper).
Spread the tomatoes out in one layer on the sheets.
Roast 30 minutes, until they’re wrinkled and just beginning to blacken.
Pour half the tomatoes, with their juices, into a sterilized quart jar.
Sprinkle with the citric acid powder.
Top with the remaining tomatoes and juices, pressing the tomatoes into the jars until spaces between them fill with juice. Leave 1/2" space at the top.
Seal the jar and process in a water-bath canner for 85-90 minutes.
Remove from the canner and place on a rack. Allow to cool completely to room temperature, undisturbed, before storing.

Serving Size: Makes 1 quart jar, 4 cups

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 71.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 30.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.9 g

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