Fire roasted tomatoes bring a smoky depth to your canned tomatoes that elevates sauces, soups, and stews. This canning recipe guides you through safely preserving those rich, charred flavors so you can enjoy them year-round. Using a water bath canner and simple ingredients, you’ll make pantry-ready fire roasted tomatoes with ease and confidence.
Ingredients
- 10 pounds ripe Roma or plum tomatoes (about 20 medium tomatoes)
- 1/4 cup bottled lemon juice (for acidity and safety)
- 1 tablespoon kosher salt (optional, for flavor)
- 4 quarts water (for blanching and canner)
- Jars, lids, and rings suitable for canning (quart or pint size)
Instructions
- Prepare the tomatoes: Wash tomatoes thoroughly. Remove any stems and blemishes. Score a small “X” on the bottom of each tomato with a sharp knife to help with peeling.
- Blanch and peel: Bring a large pot of water to a boil. Drop tomatoes in batches for 30-60 seconds until skins start to loosen. Immediately transfer to an ice water bath to stop cooking. Peel skins off and discard.
- Fire roast the tomatoes: Preheat your grill to medium-high heat or prepare a broiler. Place peeled tomatoes directly on the grill grates or a broiler pan. Cook, turning occasionally, until skins are charred and blackened in spots, about 8-12 minutes. The flesh should soften and develop smoky flavor but not become mushy.
- Prepare jars and lids: Sterilize jars by boiling them in hot water for 10 minutes or running through a dishwasher cycle. Keep jars hot until ready to fill. Simmer lids in hot water (not boiling) to soften sealing compound.
- Pack the jars: Add 1 tablespoon bottled lemon juice to each pint jar (2 tablespoons for quart jars) to ensure proper acidity. Add 1/2 teaspoon salt per pint if desired. Carefully pack fire roasted tomatoes into jars, leaving 1/2 inch headspace. Gently press tomatoes down to remove air pockets but do not crush excessively.
- Add boiling water: Pour boiling water over tomatoes in jars, maintaining 1/2 inch headspace. Remove air bubbles by sliding a non-metallic spatula around inside the jar. Wipe rims with a clean, damp cloth to ensure a good seal.
- Seal jars: Place lids on jars and screw on rings fingertip tight, not overly tight.
- Process jars in a water bath canner: Place jars on a rack inside the canner filled with boiling water. Water should cover jars by at least 1 inch. Process pint jars for 35 minutes and quart jars for 40 minutes at a rolling boil.
- Cool and store: Remove jars carefully and place on a towel or cooling rack. Let cool undisturbed for 12-24 hours. Check seals by pressing the center of lids; they should not flex up and down. Label jars with date and store in a cool, dark place.
Tips
- Tomato variety: Roma or plum tomatoes are preferred due to their firm flesh and low moisture, which yields thicker canned tomatoes.
- Acidity matters: Always add bottled lemon juice or citric acid to each jar to ensure safe acidity levels for water bath canning. Avoid using fresh lemon juice as its acidity varies.
- Fire roasting alternatives: If you don’t have a grill or broiler, use a cast iron skillet or oven roasting at high heat to char tomatoes, though flavor will be slightly different.
- Jar size and processing times: Do not alter processing times or jar sizes beyond those recommended by USDA guidelines for tomatoes to prevent spoilage.
Serving Suggestions
Fire roasted canned tomatoes add a smoky richness to dishes like pasta sauces, chili, stews, and soups. Use them as a base for homemade salsa or blend into creamy tomato bisques. They pair well with grilled vegetables, roasted meats, and can even be used to boost flavor in casseroles or shakshuka. Their smoky depth enhances both rustic and refined recipes.
Variations
You can customize your fire roasted tomatoes by adding herbs such as basil, oregano, or thyme directly into the jars before processing for an herbed flavor. For a spicy kick, include sliced jalapeños or red pepper flakes. If you prefer a smoother texture, pulse roasted tomatoes briefly in a blender before packing. For a richer tomato flavor, roast garlic cloves alongside tomatoes and add them to jars.
Storage and Reheating
Properly canned fire roasted tomatoes stored in a cool, dark pantry will last for 12 to 18 months. Once opened, refrigerate and use within 5 to 7 days. For long-term storage, keep jars away from heat and sunlight to maintain flavor and color. Reheat gently on the stove or microwave, stirring occasionally. Avoid boiling after opening as it can degrade the smoky flavor and texture.
Frequently Asked Questions
Can I use fresh lemon juice instead of bottled for canning?
It’s not recommended because fresh lemon juice varies in acidity, which can affect the safety of canned tomatoes. Bottled lemon juice has standardized acidity levels, ensuring safe preservation.
What if I don’t have a grill or broiler for fire roasting?
You can roast tomatoes in a hot oven (450°F) on a baking sheet until skins char, or use a cast iron skillet on the stovetop to get a smoky flavor. The intensity may vary but will still add depth.
Why do I need to add lemon juice when canning tomatoes?
Tomatoes are borderline acidic, and adding lemon juice ensures the pH is low enough to prevent bacterial growth and botulism when using a water bath canner.
Can I can fire roasted tomatoes in a pressure canner?
While pressure canning is required for low-acid foods, tomatoes are acidic enough (with added lemon juice) to be safely processed in a boiling water bath canner. Follow USDA guidelines precisely.
How do I know if my canned tomatoes sealed properly?
After cooling, press the center of each lid. A proper seal will be firm and not flex up or down. If the lid pops or moves, refrigerate and use those jars first.
Can I add salt or sugar to the jars?
Salt is optional and mainly for flavor; it does not affect safety. Sugar is not necessary for canning tomatoes but can be added to balance acidity if desired.
Is it safe to use fire roasted tomatoes for baby food?
Due to the smoky flavor and added salt, fire roasted tomatoes are generally not recommended for infants. Plain canned tomatoes without added salt or spices are better suited for baby food.
Can I freeze fire roasted tomatoes instead of canning?
Yes, freezing is a great alternative if you prefer not to can. Roast and peel tomatoes, cool, then pack into freezer-safe containers or bags. Frozen tomatoes maintain flavor for up to 6 months.
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