PRESERVING ROASTED TOMATOES RECIPES

Steps:

• Heat oven to 325 degrees. Core and halve tomatoes and scoop out seeds and gel. Pile tomatoes into a large roasting pan, or on 2 sheet pans, cut side up. Do not add oil.
• Roast tomatoes for 2 hours. Thoroughly purée tomatoes using a blender or immersion blender. It should be smooth and velvety, with no pieces.
• Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill pot with water and bring to a boil. Add pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
• In a nonreactive pan, bring purée to a brisk boil for 5 minutes. Ladle hot tomato purée into warm jars leaving 1/2 inch head space, plus room to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
• Into every pint jar, add one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1/2 teaspoon to each pint jar.
• Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into boiling water. Return to a full boil and process for 35 minutes. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. Once cool, test seals by removing rings and lifting jars by flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within three days or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.

Steps:

• To roast your tomatoes you can use two methods. Broiling or baking at high heat (450 degrees) For this recipe they are broiled!
• Preheat your oven's broiler. Prep the tomatoes by taking off the stem ends of the tomatoes.
• Place the tomatoes on a broiler pan or baking sheet (jelly roll with sides will keep the juices from dripping in your oven) pan in a single layer on a baking sheet.
• Place under the broiler and broil until the tomatoes start to show blackened spots but are not burnt. Use metal tongs to turn the tomatoes over and put them back under the broiler until the other sides of the tomatoes start to char.
• Remove the tomatoes from the oven and either remove the skins or leave them on. You can remove the seeds, but it's not totally necessary.
• Pack the tomatoes into hot canning jars. After you have completely packed all the jars add 1 tablespoon bottled lemon juice per pint jar. This is to add the necessary acidity so that the recipe once water bathed is shelf stable. 
• Using a spatula or chopsticks which work really well remove the air bubbles. If you have room you can add more tomato to fill to 1/2-inch head space between the tomatoes and the rim of the jar.
• Wipe the rims of the jars so you have a clean surface to add your hot lids/rings. Process the jars in a boiling water bath for 35 minutes. 
• If you are doing these in quarts you must add 2 T. of bottled lemon juice to each jar and process them for 45 minutes in a hot water bath at a full rolling boil.