This past weekend when I was roasting crimson peppers on the grill I turned around to front at our veg dry out rack on the pack of cards and noticed a bounty of tomato that were on the verge of ripen .
Right then my cerebration went to each and every recipe that we will be bring in over the next few week to preserve the summertime ’s crop , and then IT hit me !
Why have n’t we added Fire Roasted Tomatoes to our one-year canning ritual ? I intend , you ca n’t beat the feeling or the versatility of these delicious tomatoes , especially in the midsection of winter .
They add such a depth of flavor to pasta dishes , pizza pie sauce , chili , soups , casseroles , and my personal favorite – marinara sauce .
So as the red pepper were charring on the grill , I grab several Amish Paste tomatoes ( Roma - like tomatoes ) and start out to place them on the grill . Within minutes , I had the perfect Fire Roasted Tomatoes waiting to be added to a formula , sauce , or to preserved .
We definitely have a fresh ( and easy ) favorite summer recipe !
Ingredients : Roma tomatoes ( the amount depends on how much you need to make – about 8 - 10 per dry pint jar)Olive Oil ( use only if you are n’t canning the Lycopersicon esculentum )
Instructions :
- Recommended canning metre : 35 minutes for spicy piddle bath ( adding 1 tablespoonful of lemon tree succus per dry pint ) or if pressing canning with 10lbs of pressure for 15 minutes ( adjust for altitudes above 1,000 foot ) .
Enjoy !
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Mary and Jim
Fire Roasted Tomato Recipe
Ingredients
Instructions
Notes
recommend canning sentence : 35 minutes for hot water bath ( sum 1 tablespoonful of gamboge succus per pint ) or if press give the sack with 10lbs of pressure for 15 minutes ( adjust for elevation above 1,000 foot ) .
