Tomatoes

from the kitchen of John Bigham of Abbotsford, Wisconsin

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I don’t use recipes, but I learned this new technique for canning tomatoes this year that is hands-down the best way to preserve tomatoes. Tomatoes are mostly water and can be a bit acidic and flavorless when you can them whole. This year, I decided to roast them by cutting them in half and roasting them on a sheet pan at 400 degrees until the juices have released and are mostly evaporated. By roasting them, you remove all that excess water, and through the roasting process, they have developed rich umami flavors. Just put them into jars and pressure can them by bringing them up to 10 pounds before taking them off. There will be no water on the bottom but rather pure tomato goodness ready to make into whatever sauce or soup you choose.

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