Fire roasted tomatoes add smoky flavor to anything you make with them. Make this easy recipe; it's the perfect replacement for canned tomatoes!

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Ingredients
2 lbs Roma tomatoes, sliced lengthwise
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Optional Flavor Adds
Italian Style
20 fresh rosemary sprigs
20 garlic cloves

Mexican Style
1 tbsp Mexican oregano
1 tsp chili powder

Instructions
Preheat oven to 450°F or set grill to High (450°F).
Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan. Drizzle with olive oil, salt and pepper. I typically add some water to the pan to avoid any smoking or do it on the grill.

Oven Method: Roast for 40-45 minutes or until tomatoes are charred. Remove from oven and let cool.
Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).
Store room temp roasted tomatoes in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

OPTIONAL FLAVOR ADDS
Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.
Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.

Keep in mind that homemade fire roasted tomatoes have no preservatives. So, for the best flavor, use them up within a week or two (refrigerated) or transfer them to a freezer-safe, airtight container and store in the freezer for up to 4 months.

CANNING
Allow tomatoes to cool. Optionally remove skin and chop if preferred.
Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Pour roasted tomatoes into hot jars, leaving 1/2-inch headspace. Press tomatoes down to fill tightly. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight.
Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).
Remove the jars with the jar lifter and set the jars on a towel or cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.
Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.

Notes
1. Cherry and Teardrop tomatoes work well, too.
2. You can use bottled lemon juice instead of vinegar for this recipe if canning in the same amount. Fresh lemon or fresh lime juice is not pH standardized and, therefore cannot be used in this recipe, but bottled lemon is safe.
3. This recipe is enough to puree and be able to substitute a 28 ounce can for any recipe.

Boiling-water bath: pints – 40 minutes; quarts – 45 minutes.
Dial-gauge pressure canner: pints or quarts – 15 minutes at 11 PSI or 20 minutes at 6 PSI.
Weight-gauge pressure canner: pints or quarts – 15 minutes at 15 PSI or 20 minutes at 10 PSI.

Processing Altitude Times
The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.
Altitude in Feet - Increase Processing Time
1,001-3,000 ft above sea level = 5 min
3,001 – 6,000 ft above sea level = 10 min
6,001 – 8,000 ft above sea level = 15 min
8,001 – 10,000 ft above sea level = 20 min

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