Canned slow roasted tomatoes

I am amazed at how many people that are intimediated by canning.  I’m sure there are some valid reasons for it, typically what I hear is my friend, Aunt or Grandma had a glass break it was terrifying.  I live in Arizona due to this I’ve never experienced a drastic temperature change and have enjoyed canning immensely.  Canned slow roasted tomatoes are my all time favorite.   Wait until they go on sale and start with 5 or 6 lbs; this is what it will look like cut up in pans.  If you wish to remove the skins be my guest.  I slow roast mine overnight and the skins add so much flavor.

Ok here we go.

You can use any herbs you choose I’m a basil sort of gal.

  • 1 bulb garlic (feel free to use less or none at all)
  • 5 to 6 lbs Tomatoes ( I use roma’s)
  • 1 bunch Basil
  • 1 Tablespoon Oregano
  • Olive oil to drizzle
  • Salt and Pepper


It’s best to do this in the evening before your headed off to bed. I place them in the oven at 200 degrees and add some water to the pan.  I usually get up once during the night to stir them.  They will start to take on a whole other look and the house will smell amazing!!!! Open the windows and let your neighbors know how great you are….


I usually roast mine for 10 to 12 hours.  Just keep adding water if they start to dry out.  Once their finished you will want to place 2 Tablespoons of Lemon Juice in each distilled clean mason jar.  This step cannot be skipped or you will end up with spoiled tomatoes and quite ill.  Place your tomatoes in the jars and leave 1 inch of head space her jar.  You will want to screw on your lids but not to tight.  They need to breath in the water bath.  You will also need to know what your altitude is.  Here is a link to help you calculate how long they should process.  Below you will find a couple of links that are very helpful.


Once you have processed your jars simply pull them out of the water and place on a dish towel to cool.  They will make a pop sound and that sound my friends is success!   Now you can place them on your shelf for a year or more.  Not that they will last that long…