Roasting Roma Tomatoes for Freezing or Canning

 I spent the day yesterday roasting tomatoes to freeze for winter use.  I might be canning some of these as well, but freezing is so easy and really keeps the fresh flavor of the summer in the tomato.

Begin by setting your oven to 400 degrees Fahrenheit.  Now clean and remove stem end from several pounds of Roma Tomatoes; cut in half lengthwise and place cut side down on a well oiled sheet pan with about a one inch high rim.  I used a stainless steel, well seasoned 12 x 18 inch pan.

Drizzle with Olive Oil and sprinkle with Sea Salt (salting is optional )

I like to add some sliced lemons

After 40 minutes in a 400 degree oven they should look like this.  There will be a lot of juice on the pan too.  Be very careful when you pour them into a bowl.

At this point you may want to allow them to cool if children will be helping you.

Place a large bowl under a cone sieve.  I used a four quart Pyrex bowl.  If you do not have one of these cone sieves, you can use a large mesh strainer over a large bowl and use a spatula to press the tomatoes or a food mill.   You can find one like mine on Ebay ( disclaimer: I am just adding this so you can find one, I do not know this seller.)

Pour tomatoes in sieve, again be careful they will still be hot.  Start rolling the wood pestle around and around to press the tomato pulp through.   Begin slowly so as not to push the tomatoes over the top rim.  Children love to help with this.  I remember doing this as a child in my Mother's kitchen.

Pulp and juice

Making progress

Skins and seeds are all that is left

Add a chiffonade of Basil  (sliced very thin) about 3 tablespoons.  You could also use fresh Oregano in place of the basil to use this sauce for salsa. One batch should make about 5 cups of sauce.  It will be thinner than purchased sauce, but you can reduce it when you defrost it in the winter when you might want to add more ingredients like onion, garlic and meat.  I often use this for pizza and it works fine without reduction.

Pour into sterilized one pint jars.  I used canning jars that are freezer safe.  If you want to do this method be sure to leave at least a 1 ½ inch head space at the top of the jar to allow for expansion.  I also used (sterilized)  regular lids on these jars, but you could use canning lids.  I kept the lids just sitting on the jars and placed in freezer until thoroughly frozen, then tightened down the lids.  You could also use freezer bags or plastic freezer safe containers.  Lock N' Lock makes some nice freezer safe plastic containers.  Your local market may have the freezer safe canning jars available.

I made two sheet pans of Roasted Roma tomatoes which gave me a total of 10 cups of sauce.

You may also use the water bath canning process or pressure canning process, but follow these instructions if using either of these methods.

"Not only the days, but life itself lengthens in summer. I would gather more of it to me, could I do so."

-Richard Jeffries