Canned Roasted Cherry Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Canned Roasted Cherry Tomatoes calories by ingredient
Introduction
Why pay a premium price when you can roast and can tomatoes from your own garden? These are wonderful stirred into rice or spooned over steamed or roasted veggies. The jars have a shelf life of 12-18 months, and aside from storing in a cool, dark place need no special attention. Why pay a premium price when you can roast and can tomatoes from your own garden? These are wonderful stirred into rice or spooned over steamed or roasted veggies. The jars have a shelf life of 12-18 months, and aside from storing in a cool, dark place need no special attention.Number of Servings: 4
Ingredients
-
3 lbs fresh cherry tomatoes, stemmed
1/2 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.
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.