Just made Roasted Tomato Passata from Pam Corbin's River Cottage Preserves Handbook. It is processing in the water bath canner as we speak. Her recipe did not call for any lemon juice or citric acid, and I added it to be on the safe side. The recipe calls for roasting tomatoes, herbs, onions and garlic in a little olive oil and then running through food mill and then processing.
I am about to make a Roasted Garlic Marinara which calls for roasting garlic heads and red peppers. My question is would it be ok to roast the tomatoes also? This recipe came from a canning book that my friend has been using for years to make this recipe.
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