Slice and blend the tomatoes into a puree, then transfer to a saucepan and bring to a boil.
Skim off any foam that forms on the surface while boiling, then continue boiling for a couple more minutes before turning off the heat.
Pierce the tomatoes with a fork and place them in sterilized glass jars. Fill the jars with the tomato puree.
To seal, immerse the jars in boiling water in a pan to create a vacuum. Store in a cool, dry place.
Ensuring a tight seal and vacuum is crucial for extending the tomatoes’ shelf life. With this method, you’ll always have homemade preservatives at your fingertips, ready to elevate any dish, from a quick spaghetti to flavorful seasonings!
I grew up eating these, but don’t know why they aren’t made more. This recipe is so good and super easy to follow, esp for first timers
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