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I'm sure it could, but you get such a relatively small quantity from a bushel of tomatoes that I'd be hesitant to further reduce it... You could probably rehydrate it for use, I suppose, and that might be easier for some considerations than freezing or pressure canning...
That was one of my first thoughts, and then the second was how would it be to leave out the olive oil to water bath can, and add the oil at serving time. Or, reducing the olive oil enough so that the ratio of tomatoes to other ingredients is still 4:1 and waterbath safe?
I really like this recipe, cooking the skins and all together.
I'm not sure you could leave out the oil without making a big mess... I think the oil might help the veggies roast rather than burn... But if you try it, be sure to report the results, because I've wondered about that too!
I'm not sure there's a "safe" amount of olive oil to add for water bath canning, as I couldn't really find an equivalent canning recipe.
I'd be worried about the olive oil 'over-flowing' the lid ring if I overfilled the jars. Has anyone ever had a jar not seal properly because of this with the oil added? I know that the oil is needed to keep the ingredients from sticking to the pan while roasting for the long amount of time needed.
I think the problem with the oil in water bath canning is a botulism risk, not just a matter of getting an improper seal... so you might not be able to tell by checking the lids whether or not you had a "safe" jar.
Yes, that is the problem and oil coats the spores of botulism so that the water bath doesn't get hot enough to doesn't destroy them, and then provides the perfect anerobic (that's the no oxygen, right?) environment for botulism to thrive. I've been doing some research to find out ... :-) The pressure in the canner makes it hotter, and that breaks through the oil, thus pressure canning is ok.
Oh, I understand, and being me, I have got to know the why. If I thought it all the way through (duh!) I'd have realized it. One site pointed out that any high school chemistry student could show why...I didn't make it through chemistry, ever, only the organic chem part of my college Biology class (and that murdered my grade).
Had to bump this thread up and let you know, Paws, that I tried dehydrating a recent batch of roasty pizza sauce... it worked great!
I cut the sheets into smaller squares, and I rehydrated 1/2 cup worth in a couple of cups of fresh diced tomatoes (will use canned diced or crushed tomatoes this winter)... it was absolutely delicious, and since the flavor is quite concentrated it was actually a good thing to dilute it a bit with some non-roasted tomato.
Yep, it's very wonderful! I made a lot last year and gave most of it away - to rave reviews. I rolled some in full sheets, cut some in squares (good snacks, also good on sandwiches, base for steak sauce...). Can't wait to have tomatoes again.