{"id":2029,"date":"2010-08-02T10:22:43","date_gmt":"2010-08-02T14:22:43","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2029"},"modified":"2010-08-24T09:04:35","modified_gmt":"2010-08-24T13:04:35","slug":"canned-fire-roasted-tomato-sauce","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/canned-fire-roasted-tomato-sauce\/","title":{"rendered":"Canned Fire Roasted Tomato Sauce"},"content":{"rendered":"
\n

\"Canned<\/a><\/p>\n

Canned Fire Roasted Tomato Sauce<\/p>\n<\/div>\n

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.<\/p>\n

A variation on the original Fire Roasted Tomato Sauce<\/a> 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.<\/p>\n

Yield eight 1-pint jars<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nCooking spray<\/td>\n<\/tr>\n
30<\/td>\nEach<\/td>\nRoma or plum tomatoes, halved<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nGarlic salt<\/td>\n<\/tr>\n
2<\/td>\nTsp<\/td>\nWhite pepper<\/td>\n<\/tr>\n
4<\/td>\nLb.<\/td>\nConcasee tomatoes, diced<\/td>\n<\/tr>\n
6<\/td>\nTbsp<\/td>\nBalsamic vinegar<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nCrystal hot sauce<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nChili powder<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nSmoky paprika<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nFresh basil, chopped<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nFresh oregano, chopped<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nFresh thyme, chopped<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nGranulated sugar<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nLiquid smoke<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps \u00a0\u00a0\u00a0\u00a0Note: Pre-heat oven to 400\u00b0 F.<\/td>\n<\/tr>\n
1.<\/td>\nPlace 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.<\/td>\n<\/tr>\n
2.<\/td>\nIn the bowl of a food processor or blender, add 22 of the tomatoes (44 halves) with the remaining ingredients and process until smooth.<\/td>\n<\/tr>\n
3.<\/td>\nTransfer 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\u00b0 F or higher for the entire 30 minutes of simmering.<\/td>\n<\/tr>\n
4.<\/td>\nHave eight 1-pint canning jars with lids and rings prepared in a canning pot, and ready to fill. Fill the hot tomato sauce with \u00bd\u201d 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.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

\"\"<\/a><\/p>\n

Canned Fire Roasted Tomato Sauce, jars labeled<\/p>\n<\/div>\n

\n

\"\"<\/a><\/p>\n

Canned Fire Roasted Tomato Sauce, another angle<\/p>\n<\/div>\n

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.<\/p>\n

\n

\"\"<\/a><\/p>\n

Garden Tree Tomato on Rail<\/p>\n<\/div>\n

Bon appetit!<\/p>\n

CCR<\/p>\n

=:~)<\/p>\n

\u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

A variation on original Fire Roasted Tomato Sauce canned with Roma’s & Concasee tomatoes, the sauce processes in less than an hour, & keeps a year! <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1258,11,16,610,581],"tags":[1278,1281,1259,1279,1277,289,1280,20,299,227],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2029"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2029"}],"version-history":[{"count":9,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2029\/revisions"}],"predecessor-version":[{"id":2080,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2029\/revisions\/2080"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2029"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}