Imagine enjoying the taste of sun-ripened tomatoes in the middle of winter, without losing a bit of their flavor. Got fresh tomatoes on hand? Then why not turn them into delicious homemade preserves that will keep you delighted for months? Here’s a simple and effective method to extend their freshness.
Why Make Your Own Tomato Preserves?
Making your own tomato preserves is like capturing summer in a jar. You can say goodbye to store-bought sauces and give your dishes an authentic, rich, and natural flavor. Homemade preserves are not only more budget-friendly, but also allow you to control every single ingredient. No additives, no preservatives!
In France, preserving food at home is a culinary tradition passed down through generations. There’s nothing more satisfying than enjoying a homemade tomato sauce on a steaming plate of pasta—even in the dead of winter.
How to Choose the Right Tomatoes?
How to Choose the Right Tomatoes?
Not all tomatoes are created equal when it comes to making preserves. For the best results:
Choose fleshy varieties like Roma or San Marzano, which are rich in pulp and low in water.
Make sure they are fully ripe, with smooth skin and even color. A good indicator? The stem should detach easily.
Buy in season: summer is the best time to get flavorful, affordable tomatoes.
Tip: If you buy them from a market, let them ripen for a few extra days for a deeper taste.
Ingredients & Tools for 3 x 2-Liter Jars
7 kg of fresh tomatoes (preferably fleshy types)
Fresh basil, to taste (for a fragrant touch)
Boiling water (to sterilize jars)
Prep time: 15 minutes
Cook time: 30 minutes
Shelf life: Up to 2 years!
Easy Homemade Tomato Preserve Recipe
Preparing the Tomatoes
continued on next page…👇
FDA approves blood test to detect colon cancer for those at ‘average risk’
Don’t Buy Cheese – Make Cream Cheese in Just 5 Minutes
Discover the Wonders of a Homemade Parsley and Vaseline Collagen Mask
20 veggies with the highest protein per cup
Fig Leaves: Nature’s Answer to Diabetes
When I was young, I couldn’t get enough of this dish. I’d always ask my mom to bake it.
5-Minute Breakfast Ideas: Quick, Delicious, and Kid-Approved!
Herbal Tea for Candida: A Natural Approach
Crab & Shrimp Stuffed Salmon
