This year, my garden has gifted me with a wide variety of tomatoes. Big, small, sweet, juicy, and so abundant that it would be a shame not to preserve them. So I thought that making a good and organic cherry tomato preserve was the best way to capture the scent of summer in a jar and carry it with you all year round. It’s a simple recipe, but for me rich in meaning and love. A gesture that speaks of tradition, and above all, childhood memories.
We always spent the summer at my grandparents’ house in the province of Caserta. Around mid-August, preparations began in the courtyard. We made peeled tomatoes, tomato sauce, and the cherry tomatoes “pacchetelle”, tomatoes cut into pieces and pressed inside bottles or jars with basil leaves and salt, to then enrich during the year the Bolognese Ragù and prepare a delicious lasagna on Sundays, when the whole family gathers at the table.
But enough chit-chat, prepare it too and please let me know what you think in the comments 😉
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3Jars
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6.6 lbs cherry tomatoes
- 1 oz
- 10 leaves basil
Preparation
To prepare the cherry tomato preserve, you need to sterilize the jars and their lids (preferably new) in a pot with plenty of water, boiling them for at least 20 minutes. Let them dry (I place them upside down on a plate), and once they are dry, wipe them with a paper towel to remove any lime residues.
Then focus on the cherry tomatoes. Wash them well in a container with water and a bit of baking soda, and if necessary, rub them to remove any dirt. Rinse them and drain well.
Cut them into slices or pieces (as you prefer) and collect them in a large container. Once this operation is completed, take one of the sterilized jars and insert about 2 fresh basil leaves (depending on their size).
The big moment has arrived, time to insert the tomato pieces inside the jar 😃
With the help of a spoon, fill the jars with the cherry tomato pieces, pressing down as much as possible (you can use a wooden spoon or a steel spoon). If you like basil, when you’re halfway through the jar, you can add another leaf. Continue filling, pressing down with your hands, until about half an inch from the top.
Finish with one or two basil leaves and a pinch of coarse salt. If the tomatoes have released too much water, I recommend removing a bit. Continue this way with all the other jars.
Seal the jar with the appropriate lid for boiling, tighten it well, and set aside. Repeat the same steps for the other jars until all the tomatoes are used.
Prepare a large pot on the stove and place a towel at the base. Then lay the jars at the base and cover with another towel to prevent the jars from clinking against each other. Add enough water to cover the level of the jars, cover with a lid, then turn on the heat and once it starts boiling, continue cooking for an hour and a half on medium-low heat, ensuring it keeps boiling.
Let the jars with cherry tomatoes cool inside the pot, then remove them, dry them, and let them sit at room temperature for a while.
Finally, it’s time to store your jars with cherry tomato preserve in the pantry.
Useful Tips
Always use ripe, healthy, and unbruised tomatoes to obtain an even tastier preserve.
Fill the jars by pressing well and removing any air bubbles.
Store the jars in a cool, dark place to keep them for up to 12 months.
Always check that the lid is well-sealed before consuming the preserve.
How to Use Your Cherry Tomato Preserve
This preserve is perfect for many tasty recipes:
For pasta: pour the cherry tomatoes directly into the pan with a sauté of onion or garlic and cook for a few minutes. Then you can sauce any pasta shape.
For stews: add the cherry tomatoes in pieces to stews, fish fillets, meat, soups, and broths to add flavor and freshness.
FAQ (Questions and Answers)
How long does cherry tomato sauce last?
If well sterilized and stored in a cool, dry, and dark place, it can last up to 12 months. Once the jar is opened, it should be kept in the fridge and consumed within a few days.
How to tell if a jar is no longer good?
Do not consume the preserve if the lid is swollen or if it makes a click-clack sound, if there is an unpleasant smell upon opening, or if the sauce appears unusual.
Can I add herbs or spices?
Yes, you can add onion or garlic, but it is advisable to add them only at the time of use.
Which cherry tomatoes are best for this preserve?
You can use any cherry tomatoes you prefer, as long as they are firm, intact, and ripe. The most commonly used varieties are cherry, datterino, or piccadilly because they have compact pulp and a sweet taste.
