Blanch the tomatoes by dropping them in a pot of boiling water for about 60 seconds.
Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath).
Peel off the skin when cool enough to handle.
Add concentrated lemon juice to jars (2 tablespoons per quart or 1 tablespoon per pint).
Fill each hot (sterilized) jar with peeled tomatoes and their juices.
Leave 1/2 – 3/4 inch head-space from the top.
Remove air bubbles by running a knife along the side of the jar.
Wipe the rims clean.
Place a sterilized lid and screw on the bands until “finger tight”.
Process in hot water bath. Recommended process time for both pints and quarts is 85 minutes. Please note that process times can vary based on your altitude.
Remove jars and allow to cool down before storing.
You can process as many or as little Roma tomatoes as you wish. What is important is that you follow safety guidelines.1 serving= 1 pint jarPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.