Canning Roasted Tomatoes: a few simple recipes


We want to share inspiring ways to cook for this season. Canning roasted tomatoes is a wonderful idea to add a sweet taste from roasting and a rich aroma to dishes.

Аfter roasting, place the hot tomatoes in a bag, and as they cool and sweat, the skin will easily peel off, simplifying the cleaning process before putting them into jars.

Simple recipe for canned roasted tomatoes


  • 2 lbs. tomatoes
  • juice of one lemon
  • salt to taste


  1. You can roast tomatoes in two ways: regular roasting or at a high temperature (450°F). For this recipe, we will roast them.
  2. Turn on the broiler in the oven. Prepare the tomatoes by cutting off the stems.
  3. Arrange the tomatoes on a baking sheet or pan, ensuring they are in a single layer and the juice won’t run off into the oven.
  4. Place the tray under the broiler and cook until black spots appear on the tomatoes, making sure they don’t burn. Use metal tongs to flip the tomatoes and continue broiling until lightly charred on the other side.
  5. Remove the tomatoes from the oven and optionally peel them. You can also remove the seeds, although it’s not necessary.
  6. Pack the tomatoes into preheated canning jars. Once the jars are filled, add one tablespoon of lemon juice to each pint jar to ensure the necessary acidity for safe storage after adding water.
  7. Use a spatula or stick to remove air bubbles. If there is free space, add more tomatoes, leaving a half-inch gap from the top of the jar.
  8. Wipe the rims of the jars for clean contact with the lids. Then process the jars in boiling water for 35 minutes.
  9. If using quart jars, add two tablespoons of lemon juice to each and sterilize in boiling water for 45 minutes.

This recipe does not contain vinegar, so it is better to store it in the refrigerator or cellar.

Canned roasted cherry tomatoes in olive oil


  • 500 g cherry tomatoes
  • 1 teaspoon salt
  • 100 ml olive oil


  1. Prick the tomatoes with a fork and fry in olive oil over medium heat for about 7 minutes, stirring occasionally.
  2. After frying, place the tomatoes in a sterilized jar and salt them in layers.
  3. Pour the hot olive oil in which they were fried over the tomatoes and seal the jar tightly.

Since this preparation does not use vinegar, it is recommended to store it in the refrigerator or cellar to maintain quality.

Winter canning of roasted tomatoes with herbs


  • 800 g small tomatoes
  • 100 ml olive oil
  • 4 cloves of garlic
  • 2 sprigs each of mint, basil, and thyme (or dry herbs to taste)


  1. Sprinkle the tomatoes with salt and fry in olive oil on high heat for 10-15 minutes on each side until golden brown.
  2. Add the garlic, sliced, and the herbs. Continue frying for about 15 minutes, stirring gently to allow the herbs to release their flavor.
  3. Distribute the cooked tomatoes along with the juice and herb flavors into sterilized jars and seal them tightly.

Store the preparation in the refrigerator for no more than 6 months.

Canned fried tomatoes with garlic


  • 500 g small tomatoes
  • 3 cloves of garlic
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 1.5 teaspoons salt
  • Vegetable oil for frying


  1. Wash, dry, and fry the tomatoes in vegetable oil for 7 minutes until lightly golden.
  2. Place the chopped garlic in sterilized jars, add sugar and salt, then pour in the vinegar.
  3. Put the fried tomatoes into the jars and fill them with boiling water to the top.
  4. Sterilize the jars in boiling water for 20-30 minutes, then seal tightly with lids.

Fried Green Tomatoes for Winter

For optimal results, use similarly sized tomatoes


  • 1 kg green tomatoes
  • 1 tablespoon salt
  • 6 cloves of garlic
  • 100 ml vegetable oil


  1. Slice the green tomatoes into rounds approximately 0.5 cm thick.
  2. Fry the tomato slices in vegetable oil over high heat until golden brown on both sides.
  3. Place the fried tomatoes in sterilized jars, layering them with crushed garlic and sprinkling each layer with salt.
  4. Fill the jars with boiling water, close them, and sterilize in boiling water for 20 minutes.
  5. Seal the jars for long-term storage.

This article provides a collection of recipes for canning roasted tomatoes, offering a variety of methods and flavors suitable for winter storage. Whether using cherry tomatoes, green tomatoes, or small tomatoes, these recipes offer a way to enjoy the savory taste of roasted tomatoes throughout the winter season.

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