Canning can be a great wayto preserve summer flavor. The ideal canned tomato has richvibrant tomato flavor, achievableby slow roasting before canning. To prepare your tomatoes forcanning, wash, core and halveall of your tomatoes. Then arrange cut side downon a rimmed baking sheets. Slow-roast your tomatoes at 250°until the skins are wrinkled. Let cool on the pan just longenough to gently remove the skins,which should come off easily. Using a spoon or a spatula,smash the tomatoes gently. Arrange your sterilized jars and addyour acid (bottled lemon juice/citric acid) to the bottom. Add the tomatoes, seal the lids,and process either in a boilingwater bath or pressure canner.