Chef Ryan

Cajun Chef Ryan

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Canned Fire Roasted Tomato Sauce

August 2nd, 2010 · 27 Comments

Canned Fire Roasted Tomato Sauce

Canned Fire Roasted Tomato Sauce

The procedure for preparing the sauce changes a bit to aid in a successful canning project. Once canned, this sauce should keep for up to one year from the processing date, and requires refrigeration once opened.

A variation on the original Fire Roasted Tomato Sauce posted on March 19, 2010, now with the addition of extra Concasee tomatoes, some sugar, and a touch of Worcestershire sauce. All the ingredient amounts have increased with the larger batch; this recipe will yield eight, 1-pint jars when finished.

Yield eight 1-pint jars

Ingredients
Cooking spray
30 Each Roma or plum tomatoes, halved
1 Tbsp Garlic salt
2 Tsp White pepper
4 Lb. Concasee tomatoes, diced
6 Tbsp Balsamic vinegar
1 Tbsp Crystal hot sauce
1 Tbsp Chili powder
¼ Cup Smoky paprika
¾ Cup Fresh basil, chopped
3 Tbsp Fresh oregano, chopped
3 Tbsp Fresh thyme, chopped
1 Tbsp Worcestershire sauce
2 Tbsp Granulated sugar
½ Tsp Liquid smoke
Procedure Steps     Note: Pre-heat oven to 400° F.
1. Place halved tomatoes on a baking sheet coated with cooking spray. Season them with the garlic salt and white pepper. Place in the oven and roast for 30 minutes. If roasted in the pan on indirect heat on a charcoal grill double the cooking time.
2. In the bowl of a food processor or blender, add 22 of the tomatoes (44 halves) with the remaining ingredients and process until smooth.
3. Transfer the blended sauce into a large saucepot. Dice the remaining 8 (16 halves) tomatoes and fold into the sauce. Add the diced tomato concasee and stir well. Bring to a boil, and then reduce to a simmer for 30 minutes. Allow the sauce to maintain a temperature of at least 180° F or higher for the entire 30 minutes of simmering.
4. Have eight 1-pint canning jars with lids and rings prepared in a canning pot, and ready to fill. Fill the hot tomato sauce with ½” head space, clean the rims, and then seal tightly with the lids and rings. Process the filled and sealed jars in a water bath for 15 minutes. Then turn off the heat and allow to sit in the water bath another 5 minutes. Remove the jars from the water bath and allow to cool for 24 hours. Label the jars and store in a cool dry place for up to one year. Be sure to refrigerate any opened and unused sauce.

Canned Fire Roasted Tomato Sauce, jars labeled

Canned Fire Roasted Tomato Sauce, another angle

If you don’t have Roma tomatoes, then any good full fleshed tomato will do for this sauce, just like the tomato on rail below.

Garden Tree Tomato on Rail

Bon appetit!

CCR

=:~)

©2010 CCR

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Tags: Canning · Recipes · Sauces · Vegetarian · Whole Foods Cuisine

27 responses so far ↓

  • 1 Emily @CleanlinessNo Gravatar // Aug 2, 2010 at 11:00 am

    Love this! The color of the sauce is beautiful!

  • 2 HoneyBNo Gravatar // Aug 2, 2010 at 11:44 am

    This is awesome Ryan. I’m going to see if I can get some tomatoes and can some of this myself! A lot easier than searching the stores up here for the fire roasted tomatoes (and leaving empty-handed!)

  • 3 Fight the Fat FoodieNo Gravatar // Aug 2, 2010 at 4:11 pm

    This sounds wonderful!

  • 4 TorviewtorontoNo Gravatar // Aug 2, 2010 at 4:31 pm

    lovely canning

  • 5 pegasuslegendNo Gravatar // Aug 2, 2010 at 6:23 pm

    Amazing looking tomatoes, an the difference in flavor plus healthier is terrific love the fact you can do this, have never canned anything myself…bravo to you!

  • 6 DrickNo Gravatar // Aug 2, 2010 at 7:40 pm

    well, if you say the added ingredients makes a difference, then by golly, this is the one….great photos

  • 7 GitteNo Gravatar // Aug 2, 2010 at 7:54 pm

    You know, I have never done any canning but this sounds amazing.

  • 8 Vegan Thyme (Kelly)No Gravatar // Aug 2, 2010 at 8:50 pm

    Okay Chef, this little canning recipe is a keeper for me! I promise to credit you when I share it with friends–though I will have to use vegan worst. sauce, otherwise, this just screams “Make This Now!” Excellent!

  • 9 KristenNo Gravatar // Aug 2, 2010 at 9:48 pm

    This is lovely! I am so excited to have another way of putting up tomatoes from my garden. It’s an added plus that this is so gourmet!!

  • 10 ShreeNo Gravatar // Aug 2, 2010 at 10:16 pm

    oh man. This is one of THE best canned recipes I have seen. Something I would actually replicate. Most of the canning recipes are soo artificially acidic, it turns my stomach but this is just beautiful. Well done chef!

  • 11 Gera @ SweetsFoodsBlogNo Gravatar // Aug 3, 2010 at 12:59 am

    So beautiful color and to be ready for a pronto-pasta sauce 🙂

    Cheers,

    Gera

  • 12 penny aka jeroxieNo Gravatar // Aug 3, 2010 at 9:24 am

    Can’t wait till summer to start making tomato sauce again 🙂

  • 13 TaylenNo Gravatar // Aug 3, 2010 at 12:54 pm

    mmmmmmmmmmmmmmmmmmmmmmm!

  • 14 Elizabeth AbleNo Gravatar // Aug 3, 2010 at 4:05 pm

    Do you worry about the lower acid level in some tomatoes? Is there a way to tell if they are acid enough to be safe? And, if 6 Tbsp balsamic helps, is there a way to measure, in order to tell if that is enough acidity?

    I never manage to grow enough tomatoes to have excess. When they’re ripe, you can find me out in my yard munching, before, during and after watering. The same thing goes for strawberries and snap peas.

    However, in late summer there’s usually a great sale on romas, and I get heaps to dry. I let them dehydrate just until they’re chewy and the flavor is intense, and store in the refrigerator or freezer – if they last that long. If there is a way to be sure they’re safe to can, I could be very busy in a month or so, and very happy at the table this winter.

  • 15 Boudreaux RyanNo Gravatar // Aug 4, 2010 at 9:45 am

    Hi Elizabeth, the 6 Tablespoons of balsamic vinegar and the added Crystal Hot Sauce, which has a high acid content also should be enough to bring the acid level of the sauce to acceptable canning levels. One thing to remember with canning is that you want to start out with fresh ingredients, free from mold, cuts, bruises, or any malformed areas. And the jars, lids, and screw bands need to washed and rinsed before processing. Boiling the jars, lids, and screw bands also helps to sanitize all surfaces. Having the sauce simmer above the 180 degree mark for 30 minutes also reduces the chances of food borne bacteria growth. Then processing the tomato sauce in the jars for the total 20 minutes means that they are submerged in boiling water for 15 minutes, then continue to sit in the water bath another 5 minutes. It may take several minutes for the water to reach the boiling point as well, so the total time in the hot water bath can be up to 40 minutes or more. Remember, the processing time does not start until the water bath reaches the boiling point, or 212 degrees F.

    Hope this helps!
    =:~)

  • 16 Magic of SpiceNo Gravatar // Aug 3, 2010 at 4:38 pm

    I love the flavors in this sauce…if I am ever brave enough to try canning, this would be the one:)

  • 17 ElizabethNo Gravatar // Aug 4, 2010 at 3:39 pm

    Hi Ryan — I did a little research into what makes tomatoes be less acid. Some causes are shorter growing days, growing in partial shade, letting tomatoes ripen on the windowsill, or (a favorite) ripening on vines that are pulled up and hung in an attic or garage after the season is over. Being that I live on the cool, rainy side of the mountains in the Pacific Northwest, that may be why there is some extra caution in the air up here.

    Apparently, 5% acidity vinegar works just fine! From USDA guidelines: To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid.

  • 18 Boudreaux RyanNo Gravatar // Aug 5, 2010 at 12:00 pm

    Interesting findings Elizabeth, I will keep this information in addition to the PDF you forwarded me on acid levels and processing times and temperatures for the various tomato products in canning.

    =:~)

  • 19 pegasuslegendNo Gravatar // Aug 5, 2010 at 5:37 pm

    thanks for the tips very helpful!

  • 20 Patrick @ Appetite for GoodNo Gravatar // Aug 6, 2010 at 2:58 pm

    I love homemade tomato sauce but this recipe sounds fantastic. I never thought about having a fire roasted tomato sauce before. I think this would be extremely tasty with the smokey flavor of the fire. mmmmm delicious!

    thank you for this! im definitely going to try it out!

  • 21 MeganNo Gravatar // Aug 7, 2010 at 12:20 am

    Oh am I loving this one! I cant wait to have the bounty of the tomatoes. I’ll have to put up some of my own sauce!

  • 22 jillyannNo Gravatar // Aug 7, 2010 at 3:59 pm

    Chef Ryan, your canned goods always look so wonderful. I love to can as well. I am really inspired now to make some of this tomato sauce. Great recipe!!

  • 23 bamboobaileyNo Gravatar // Aug 21, 2010 at 7:38 pm

    Awesome, can’t wait to be back at the homestead to can~!

  • 24 CannerbakerNo Gravatar // Aug 21, 2010 at 11:10 pm

    I made this recipe today, and canned 5 pints. We ate some for dinner as well. Delicious! Thank you for the wonderful recipe.

  • 25 DianeNo Gravatar // Aug 29, 2010 at 6:33 pm

    I’d like to add mushrooms to this recipe. Can I still process in a water bath or will I need to pressure cook?

  • 26 DoryNo Gravatar // Aug 15, 2012 at 7:35 am

    what is a Concasee tomato?

  • 27 Ryan BoudreauxNo Gravatar // Aug 15, 2012 at 7:56 am

    Hello Dory,
    Concasee tomato is one that has been processed to remove the skin and seeds while keeping the flesh. The process involves scoring a small “X” on the bottom of the tomato, then blanching it in boiling water for several minutes until the skin starts to break. Then the tomato is quickly removed and allows to sit in a cold water bath to stop the cooking process. Then the skin is peeled off the tomato, then it is cut in half and the seeds are squeezed out or scooped out. The remaining tomato flesh is then diced or kept whole depending on the eventual preparation.

    Bon appetite!
    CCR
    =:~)