Ingredients and equipment required for 3 2 L jars
- 7 kg fresh tomatoes (preferably fleshy)
- Fresh basil, depending on your taste (for a perfumed touch)
- Boiling water (to sterilize jars)
Preparation time: 15 minutes
Cooking time: 30 minutes
Shelf life: Up to 2 years
Easy recipe for canned tomatoes
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Preparation of tomatoes
- Wash your tomatoes thoroughly and cut them into slices.
- Put them in the mixer until a sandy puree is obtained.
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Cooking of tomato puree
- Pour the puree into a large saucepan and bring to the boil.
- While it heats up, regularly skip the foam that forms on the surface.
- Keep cooking for a few more minutes to reduce the puree and concentrate the flavors.
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Filling of jars
- Dip your glass jars into boiling water to sterilise them. Let them dry in the open air.
- Then fill them with hot tomato puree, adding a few basil leaves to perfume.
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Hermetic closure
- Scoop the jars tightly and then dive into a cooking water pot for about 30 minutes to create an air gap.
- Let them cool in a cool, dry place before storing them in a closet.
Some essential precautions
To ensure long-term storage, it is essential to check your jars regularly. If you notice an altered color, a strange smell or a domed lid, take no risks and throw them away.
Caution: A poorly sterilized jar may be a nest for bacteria. So take care to stick to every step.
How do you use your homemade tomato cans
These preserves are perfect for:
- Prepare quick sauces for your pasta.
- Approve a risotto or vegetable gratin.
- Serve as a base for soups or simmered dishes.
A little basil, garlic and olive oil, and you’re transported to Italy without moving from your kitchen.
Preparing cans of home-made tomatoes is a bit like making sun supplies for the winter. It’s easy, economical, and so much better than what’s in stores. So, ready to start? Your dishes will thank you.
