Roasted Roma Tomatoes

When the Charrons have a bountiful tomato supply, this recipe is their favorite way to prepare them for later use. Roasted tomatoes are easy to make and so good. Fully ripe tomatoes with a solid, deep red color will have the best flavor. To make a smoky-flavored tomato sauce, put the roasted tomatoes and garlic slivers in a blender and process until almost smooth; transfer to the stockpot. Bring the sauce to a boil, stirring frequently to prevent sticking and scorching. Add ¼ teaspoon citric acid to each hot pint jar. Fill the jars with sauce, leaving ½-inch headspace. Process pint jars in a water bath canner for 35 minutes. Makes about 3 pint jars.

MAKES: about 3 pint jars

INGREDIENTS:

• 5 pounds ripe Roma tomatoes
• 6 to 8 large cloves garlic, peeled and slivered (about 1 head garlic)
• 1 teaspoon canning or pickling salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon citric acid

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 450°F.
2. Cut the tomatoes in half lengthwise and place cut side down on a large rimmed baking sheet, roasting pan, or two 9 x 13-inch baking pans. Sprinkle with the slivers of garlic, salt, and pepper. Roast until the juice from the tomatoes runs clear in the pan and the peels of the tomatoes have visible black stripes or blisters, 30 to 40 minutes. If needed to obtain desired color, broil for a
   few minutes to char the skins.
3. Transfer the tomatoes to a 6-quart stainless steel stockpot, scraping the pan to get all the juices and garlic. Bring the mixture just to a boil over medium to medium-high heat, stirring only as needed to prevent sticking. Stirring too much or too vigorously will cause the tomatoes to break apart. Remove the pot from the heat.
4. Add ¼ teaspoon citric acid to each hot pint jar. Ladle the tomatoes and juice into the jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
5. Process pint jars in a water bath canner for 40 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• Be sure to use only plum or paste tomatoes; other tomato varieties will fall apart during cooking.