Register    Reset Password

Roasted Roma Tomatoes

Submitted by: suzanne-mcminn on May 9, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Roasted Roma Tomatoes

From the Ball Blue Book.

Difficulty: Easy

Servings: 4 quarts

Prep Time: 1 hour   Cook Time: 1 hour 25 minutes  


12 pounds Roma tomatoes

4 bulbs garlic

1/4 cup extra-virgin olive oil

1 1/2 cups chopped onion

1 tablespoon minced fresh oregano

1 teaspoon salt

1/2 teaspoon coarsely ground pepper

bottled lemon juice


Roast tomatoes on grill or in broiler until skins begin to wrinkle and become lightly blackened in spots, turning to roast evenly on all sides. Remove from heat. Place roasted tomatoes in a paper bag and close tightly. Cool until tomatoes are easy to handle, about 15 minutes. Slip skins off tomatoes, cut in half, and remove seeds. Cut into 1/2-inch chunks; set aside. Place garlic on aluminum foil and drizzle olive oil over garlic. Wrap foil around garlic, sealing edges tightly. Roast garlic at 350-degrees until tender, about 30 minutes. Cool garlic until easy to handle. Separate cloves of garlic and remove papery skins. Add garlic to tomatoes. Stir in remaining ingredients and cook over medium heat until hot throughout. Add 2 tablespoons bottled lemon juice to each quart jar. Ladle hot tomatoes into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. BWB quarts 1 hour 25 minutes.

UPDATE: I’ve made this recipe now. It’s great, but–DO NOT place the hot-off-the-grill tomatoes in paper bags without support under the bags or the bottoms of the bags will fall out, along with your tomatoes! I ended up placing the roasted tomatoes in a large stainless steel bowl and covering with foil instead.

Categories: Boiling Water Bath, BWB Tomatoes & Combos, Canning, Gourmet, Preserving

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!