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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? Why not turn them into delicious homemade preserves that will delight you for months? Here’s a simple, effective method to keep their freshness alive.
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 a rich, authentic, natural flavor. Not only are homemade preserves more affordable, but they also let you control exactly what goes inside. No additives, no preservatives—just pure goodness.
In France, preserving tomatoes is a culinary tradition passed down from generation to generation. Few things are as satisfying as enjoying a bowl of pasta topped with homemade tomato sauce, even in the middle of winter.
How to choose the best tomatoes
Not all tomatoes are created equal when it comes to preserving. For the best results:
• Choose meaty varieties like Roma or San Marzano, which are rich in pulp and low in water.
• Make sure they’re fully ripe, with smooth skin and even color. A good sign? The stem should come off easily.
• Buy them in season—summer is the ideal time to get flavorful, affordable tomatoes.
Tip: If you buy them at the market, let them ripen for a few extra days before using them. The flavor will be even more intense.
Ingredients and equipment (for 3 jars of 2 liters each)
• 7 kg (about 15 lbs) of fresh tomatoes (preferably meaty varieties)
• Fresh basil, to taste (for added aroma)
• Boiling water (for sterilizing jars)
Prep time: 15 minutes
Cook time: 30 minutes
Shelf life: Up to 2 years!
Easy tomato preserve recipe
Step 1: Preparing the tomatoes
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