Imagine being able to enjoy the taste of tomatoes ripened in the middle of winter, without losing a crumb of their flavor. Do you have fresh tomatoes at your fingertips? So why not turn them into delicious homemade preserves that will feast you for months? Discover this simple and effective method of prolonging their freshness.
\nWhy prepare your canned tomatoes?
\nMaking your own cans of tomatoes is a bit like capturing summer in a jar. You can say goodbye to industrial sauces and give your dishes an authentic, rich and natural flavor. Home-made preserves are not only more economical, but also control each ingredient. No more additives and preservatives.<\/p>\n
In France, preparing canned food is a culinary tradition that is transmitted from generation to generation. Nothing could be more satisfying than enjoying a home-made tomato sauce on a dish of smoking pasta, even in the middle of winter.<\/p>\n
How to choose the ideal tomatoes?<\/p>\n
Read more on next page<\/p>\n
see continuation on next page<\/p>\n
Not all tomatoes are the same when it comes to preparing canned food. For an optimal result:<\/p>\n
Choose fleshy varieties like Roma or San Marzano, rich in pulp and poor in water.
\nMake sure they are ripe, with smooth skin and a uniform colour. A good indicator? The stem easily detaches from the fruit.
\nBuy them in season: summer is still the best time to enjoy tasteful and inexpensive tomatoes.
\nTip: If you buy them from your early weather, let them mature for a few more days before using them for an even more intense taste.<\/p>\n
Ingredients and equipment required for 3 2 L jars<\/p>\n
7 kg fresh tomatoes (preferably fleshy)
\nFresh basil, depending on your taste (for a perfumed touch)
\nBoiling water (to sterilize jars)
\nPreparation time: 15 minutes
\nCooking time: 30 minutes
\nShelf life: Up to 2 years<\/p>\n
Easy recipe for canned tomatoes
\nPreparation of tomatoes
\nWash your tomatoes thoroughly and cut them into slices.
\nPut them in the mixer until a sandy puree is obtained.
\nCooking of tomato puree
\nPour the puree into a large saucepan and bring to the boil.
\nWhile it heats up, regularly skip the foam that forms on the surface.
\nKeep cooking for a few more minutes to reduce the puree and concentrate the flavors.
\nFilling of jars
\nDip your glass jars into boiling water to sterilise them. Let them dry in the open air.
\nThen fill them with hot tomato puree, adding a few basil leaves to perfume.
\nHermetic closure<\/p>\n
Scoop the jars tightly and then dive into a cooking water pot for about 30 minutes to create an air gap.
\nLet them cool in a cool, dry place before storing them in a closet.
\nSome essential precautions
\nTo 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.<\/p>\n
Caution: A poorly sterilized jar may be a nest for bacteria. So take care to stick to every step.<\/p>\n\n