Imagine savoring the taste of sun-ripened tomatoes in the dead of winter, without losing a single ounce of their flavor. If you have fresh tomatoes on hand, why not make delicious homemade preserves that will spice up your meals for months? Discover this simple and effective method to preserve the freshness and flavor of tomatoes for up to two years.
Why is it worth canning homemade tomatoes?
Homemade tomato preserves are like capturing a little bit of summer in a jar. They allow you to say goodbye to store-bought sauces and enjoy authentic, rich, and natural flavors year-round.
Homemade preserves are not only more economical but also give you complete control over the ingredients. No additives, no preservatives, just pure, delicious tomato goodness.
In France, canning is a highly valued culinary tradition, passed down from generation to generation. Few things are more satisfying than enjoying homemade tomato sauce with steaming pasta in the dead of winter.
Choosing the Best Tomatoes
Not all tomatoes are suitable for canning. For best results:
Choose fleshy varieties, such as Roma or San Marzano, that are rich in flesh and low in water.
Choose ripe tomatoes with smooth skin and a uniform color. A good sign of ripeness is if the stem separates easily from the stem.
Buy tomatoes in season: Summer tomatoes are tastier and more affordable.
đź’ˇ Tip: If your tomatoes are slightly underripe, let them ripen at room temperature for a few days. This will allow the flavor to intensify.
Ingredients and Equipment (for 3 2-liter jars)
7 kg fresh, fleshy tomatoes
Fresh basil (optional, for a more intense flavor)
Boiling water (for sterilizing jars)
⏱ Preparation time: 15 minutes
🔥 Cooking time: 30 minutes
📦 Shelf life: up to 2 years
Easy Recipe for Homemade Canned Tomatoes
1. Preparing the Tomatoes
Wash the tomatoes thoroughly and chop them into pieces.
Blend them until you achieve a coarse consistency.
2. Cooking the Tomato Purée
Place the purée in a large pot and bring to a boil.
Skim any foam that has formed on the surface.
Cook for a few more minutes to allow the flavors to dissolve and concentrate.
3. Sterilizing Jars
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