Would you like to enjoy the delicious taste of tomatoes even after the season is over? This method allows you to preserve ripe, flavorful tomatoes so you can use them later in sauces, soups, pasta dishes, casseroles, and countless homemade meals.
The recipe is particularly simple because it requires neither water nor vinegar. The tomatoes slowly cook in their own juices, concentrating their flavor and creating a rich, aromatic preparation.
Important: If you want to store tomatoes at room temperature for several months, it is essential to use a tested and appropriate home-canning method. Simply cooking the tomatoes and sealing them in jars does not guarantee safe preservation. The method below is therefore designed for freezer storage. If you want to keep jars in a pantry throughout the winter, use a tested canning recipe with an appropriate heat-processing method.
Preparation Time
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Prep: 20 minutes
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Cooking: approximately 1 hour
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Cooling: approximately 10 hours
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Yield: approximately 3 cups
Ingredients
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2–2.5 kg (4.4–5.5 lb) very ripe tomatoes
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1 teaspoon salt, or to taste
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1 teaspoon sugar, optional
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1–2 cloves garlic, optional
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A few basil or parsley leaves, optional
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1 tablespoon olive oil, optional
Preparation
Preparation
Preparing the Tomatoes
Start by choosing tomatoes that are very ripe, firm, and free from damaged areas. Meaty tomatoes are particularly well suited to this preparation because they contain less water and produce a thicker texture after cooking.
Wash the tomatoes thoroughly under cold water, then dry them with a clean towel.
Remove the stems and any damaged parts. Then cut the tomatoes into medium-sized pieces.
If you want a smoother preparation, you can remove some of the seeds. This step is optional.
Cooking the Tomatoes
Place the tomato pieces in a large, heavy-bottomed saucepan.
Add the salt and, if desired, a small amount of sugar to balance the tomatoes’ natural acidity.
You can also add one or two cloves of garlic and a few basil leaves to flavor the mixture.
Cook over medium heat until the tomatoes begin releasing their juices.
Then reduce the heat and let them simmer gently for approximately 45 minutes to 1 hour, stirring regularly.
The tomatoes will gradually reduce and their flavor will become more concentrated. If you want a thicker preparation, continue cooking for a few additional minutes.
Getting a Smooth Texture
For a rustic preparation, you can simply crush the tomatoes with a spoon or potato masher.
For a smoother texture, use an immersion blender.
You can also pass the tomatoes through a fine-mesh strainer or food mill to remove the skins and seeds.
Taste and adjust the seasoning if necessary.
Cooling
Allow the preparation to cool completely before packaging it.
Divide the tomatoes among freezer-safe containers, leaving a little space to allow the mixture to expand as it freezes.
Seal the containers tightly and place them in the freezer.
For added convenience, you can also freeze the tomatoes in small portions. This makes it easy to take out only the amount you need when preparing a meal.
How to Use the Preserved Tomatoes
These homemade tomatoes can be used directly in many recipes.
They’re perfect for making:
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Homemade tomato sauce
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Pasta with tomato sauce
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Pizza
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Tomato soup
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Vegetable casseroles
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Lasagna
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Stews
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Sauce for chicken
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Shakshuka
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Slow-cooked vegetables
You can also use them as a base for a sauce by adding onion, garlic, herbes de Provence, basil, or a drizzle of olive oil.
Tips for Better Tomatoes
Tips for Better Tomatoes
Always choose tomatoes that are very ripe and good quality. The more flavorful the tomatoes are to begin with, the better the result will be after cooking.
Avoid using tomatoes with signs of mold or severely damaged areas.
Slow cooking naturally concentrates the flavors, so there is no need to add lots of ingredients.
You can prepare several portions at once when tomatoes are plentiful and freeze them for use during the months when fresh tomatoes are less flavorful.
About Preserving Tomatoes in Jars
If your goal is to keep tomatoes for several months in a pantry at room temperature, don’t simply pour the hot preparation into jars and seal them.
Tomatoes can vary in acidity, and an improper canning method can allow dangerous microorganisms to grow. The absence of vinegar therefore does not automatically mean that the preparation is safe.
For room-temperature storage in jars, use a tested and validated canning method, following the specified processing time, temperature, and, where applicable, acidification requirements for that particular preparation.
Conclusion
This method allows you to enjoy the taste of ripe, flavorful tomatoes all year round. The tomatoes are simply cooked in their own juices until they become concentrated and delicious, then portioned and stored in the freezer.
It’s an excellent way to avoid wasting seasonal tomatoes and to always have a homemade base ready to use when you want to quickly prepare delicious recipes during the winter.
