Not all tomatoes are the same when it comes to preparing canned food. For an optimal result:
Choose fleshy varieties like Roma or San Marzano, rich in pulp and poor in water.
Make sure they are ripe, with smooth skin and a uniform colour. A good indicator? The stem easily detaches from the fruit.
Buy them in season: summer is still the best time to enjoy tasteful and inexpensive tomatoes.
Tip: 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.
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
Preparation of tomatoes
Wash your tomatoes thoroughly and cut them into slices.
Put them in the mixer until a sandy puree is obtained.
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.
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.
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.
