Recipe by Pam Aughe, R.D., Recipe Editor, edibleWOW Magazine

June 01, 2016

Ingredients

  • 1 bushel tomatoes (about 50 to 55 pounds)
  • 4 heads garlic, separated into cloves and peeled
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • 2 to 2½ cups bottled lemon juice
  • 15 to 20 quart jars, sterilized per canning instructions

Instructions

1.  Preheat oven to 425°. Slice tomatoes into quarters, remove core and slightly squeeze to remove some seeds.

2.  Place tomatoes and a few cloves garlic on a rimmed baking sheet, drizzle with olive oil and season with salt and pepper.

3.  Roast 20 to 25 minutes or until tomatoes begin to brown in spots.

4.  Place 2 tablespoons lemon juice in each prepared quart canning jar.

5.  Add tomatoes to jars (leaving ½ inch space at top), top with lid and ring and place in prepared water bath canner for 45 minutes.

6.  Remove and let sit for 24 hours before consuming.

Ingredients

  • 1 bushel tomatoes (about 50 to 55 pounds)
  • 4 heads garlic, separated into cloves and peeled
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • 2 to 2½ cups bottled lemon juice
  • 15 to 20 quart jars, sterilized per canning instructions
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