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.
ADVERTISEMENT
