Introduction: Tomatoes are a staple in kitchens worldwide, celebrated for their versatility and flavor. However, during the peak of the harvest season, it can be difficult to use all the tomatoes before they spoil. Fortunately, there is an ancient method passed down through generations that allows you to preserve fresh tomatoes for years, ensuring that you can enjoy their delicious taste long after the harvest is over. In this article, we’ll explore this secret method that requires little more than your tomatoes, some patience, and a few basic ingredients. Get ready to keep the taste of summer in your pantry all year long!
Ingredients:
Fresh, ripe tomatoes (preferably from your garden or a local farm)
Salt (sea salt is recommended)
Olive oil
Fresh basil or other herbs (optional)
Sterilized glass jars with tight-fitting lids
A large pot of water (for blanching)
Ice water (for chilling after blanching)
Instructions:
Prepare the Tomatoes: Begin by selecting ripe, firm tomatoes. You’ll want to avoid overripe or blemished tomatoes as they won’t preserve well. Wash them thoroughly to remove any dirt or pesticides.
Blanching the Tomatoes: Bring a large pot of water to a boil. While waiting for the water to heat, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the water is boiling, gently place the tomatoes into the water for about 30 seconds to 1 minute, or until the skins start to peel away. Quickly remove them from the boiling water and transfer them into the ice water to halt the cooking process.
Peeling and Preparing the Tomatoes: After the tomatoes are chilled, peel off the skins. This should be easy now that they’ve been blanched. Once peeled, cut off the stems and any tough or damaged areas.
Layering in Jars: In sterilized glass jars, begin layering the tomatoes. If you like, add a pinch of salt and a sprig of fresh basil or another herb of your choice between the layers for added flavor. Fill the jars to the top, ensuring there’s little air left inside.
Sealing the Jars: Once the jars are packed with tomatoes, pour a small amount of olive oil over the top of each jar, ensuring the tomatoes are covered. This helps preserve them and prevents air from reaching the tomatoes. Seal the jars tightly with their lids.
Storage and Processing: To properly preserve the tomatoes, you’ll need to process the jars in a hot water bath. Bring a large pot of water to a boil and carefully lower the jars into the pot, ensuring they’re fully submerged. Let the jars boil for about 20-30 minutes. Once done, remove them and allow them to cool completely before storing.
Serving and Storage Tips:
Storage: Store your sealed jars in a cool, dark, and dry place. They can last for years when kept in proper conditions. For best results, consume within 1 to 2 years.
Serving: When you’re ready to use the preserved tomatoes, simply open the jar and enjoy them in soups, stews, pasta sauces, or on top of bruschetta.
Storage after Opening: Once opened, refrigerate any unused portion and consume within a week or two.
Variations:
