Ingredients for 2 cups
8 pounds of tomatoes, cored, seeded and lengthwise sliced into 4
10 garlic cloves finely sliced
Olive oil
Coarse sea salt
Freshly ground black pepper
Preheat the oven to 350°F. Line four baking sheets with aluminum foil and brush them with olive oil. Place the tomatoes in the baking sheets and sprinkle the garlic. Drizzle with olive oil, salt and pepper. Roast the tomatoes for 1 hour and let them completely to cool down.
Canning
.Place the tomatoes in sterilized jars. Make sure to leave ½ -inch headspace and that there is no food in the headspace (food particles may interfere with sealing). Cap the jars for processing by fitting a screw band snugly over the jar rim and lid.
.Fill a water bath canner halfway with water. Place the jars in the rack. Make sure the water covers the jars at least by 1 inch. Cover the canner and bring the water to boil. Once the water starts boiling, process for 20 minutes (6 ounces jars).
.Place the processed jars on kitchen towels. Let them rest until they cool down. The lids will pop and become concave, indicating the jars are sealed. If the lid doesn’t pop and doesn’t look concave, reprocess the jar with a new lid or refrigerate and eat in the next few days.
.Canned roasted tomatoes must be saved in a dark place.
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