Fresh Tomatoes for 2 Years, Without Vinegar: The Foolproof Preservation Method

Imagine enjoying the taste of sun-ripened tomatoes in the middle of winter—without losing an ounce of their flavor. If you have fresh tomatoes on hand, why not turn them into delicious homemade preserves that will brighten your meals for months? Discover this simple and effective method to keep your tomatoes fresh and tasty for up to two years.

Why Make Your Own Canned Tomatoes?

Preparing your own tomato preserves is like capturing a bit of summer in a jar. It lets you say goodbye to store-bought sauces and enjoy authentic, rich, and natural flavors all year round.
Homemade canning is not only more economical—it also gives you full control over the ingredients. No additives, no preservatives, just pure, delicious tomato goodness.

In France, canning is a cherished culinary tradition passed down through generations. Few things are more satisfying than savoring a homemade tomato sauce over steaming pasta in the heart of winter.

Choosing the Best Tomatoes

Not all tomatoes are ideal for canning. For the best results:

Choose fleshy varieties such as Roma or San Marzano, rich in pulp and low in water.
Pick ripe tomatoes with smooth skin and even color. A good sign of ripeness: the stem detaches easily.
Buy in season—summer tomatoes are tastier and more affordable.

💡 Tip: If your tomatoes are slightly underripe, let them mature for a few days at room temperature for an even deeper flavor.

Ingredients and Equipment (for 3 × 2L jars)

7 kg of fresh, fleshy tomatoes
Fresh basil (optional, for added aroma)
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 cut them into pieces.
Blend them until you get a coarse purée.

2. Cooking the Tomato Purée

Pour the purée into a large pot and bring to a boil.
Skim off any foam that forms on the surface.
Simmer for a few more minutes to reduce and concentrate the flavors.

3. Sterilizing the Jars

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