While I’m taking this week to stay-cation with my family, I’m featuring canning recipes to inspire all you canners out there. I’ve made all of them for years with several becoming family favorites. Yesterday’s favorite was Bread and Butter Pickles.
- Tomatoes – regular, beefsteak or plum – halved and seeded
- Cloves of garlic, prepped
- olive oil
- Lay the prepared tomatoes in a single layer in a pan, and drizzle olive oil over them. Include the garlic cloves if you’re roasting garlic, too.
- Roast in a 350 degree oven until done, generally about 45 minutes. Let the tomatoes cool to touch. Puree the tomatoes and garlic in a food processor. Freeze in your favorite freezer bags or containers.