I'd like to put up some roasted roma's. Any tips so I don't die? I'll be using a water bath method. I was thinking roast the tomatoes with olive oil and salt. Add to wide-mouth 1/2 pint jars with fresh basil, 1 tsp of balsamic vinegar and cover with olive oil. Leave 1/2 inch headroom and boil for about 40 minutes. Any problems with this?