Tired of bland, store-bought tomatoes during winter? With just a few simple ingredients and a bit of patience, you can capture the vibrant taste of summer tomatoes and enjoy them for up to two years—no vinegar needed! This easy, reliable technique locks in freshness and flavor, so you can savor garden-fresh tomatoes any time of year.
Why Make Your Own Tomato Preserves?
Homemade tomato preserves are a kitchen essential. They’re perfect for quick spaghetti sauces, hearty stews, or boosting the flavor of soups and casseroles. Best of all, you don’t need vinegar or artificial preservatives to keep them fresh and delicious.
Picking the Perfect Tomatoes
The secret to great preserves is starting with ripe, juicy tomatoes. Choose flavorful varieties—homegrown or from a trusted local farmer work best. The richer the tomato, the tastier your preserves will be.
Pro Tip: Let your tomatoes rest for a day or two after harvesting or buying. This helps them ripen fully and develop more flavor.
Look for tomatoes with vibrant color, a sweet fragrance, and that come off the vine easily with a gentle twist.
Safety First: Sterilize Your Jars
Sterilizing jars is essential to avoid spoilage and keep your preserves safe for long storage.
What You’ll Need (Makes 3 Large Jars, 2 Liters Each)
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7 kg (15.4 lbs) fresh tomatoes
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Fresh basil leaves, to taste
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Boiling water (for sterilizing jars)
Time Required
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Prep: 15 minutes
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Cooking: 30 minutes
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Shelf Life: Up to 24 months
Step-by-Step Guide
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