Summer brings ripe and juicy tomatoes, perfect for turning into a delicious homemade chopped tomato preserve. This recipe is ideal for those who love the authentic taste of tomato pulp and want to preserve its freshness all year round. Unlike sauce, chopped tomatoes offer versatility in the kitchen: you can use them directly or blend them into a smooth sauce.
In this comprehensive guide, you’ll discover all the steps to prepare and store 30 jars of about 2 cups of tomato, using the boiling method to ensure long-lasting preservation without preservatives. Follow the tips for a perfect result!
The quality of tomato we chose to plant is Big Rio, great for sauce, with an oval shape and bright red color, weighing between 4 and 5 oz each.
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- Difficulty: Easy
- Cost: Affordable
- Portions: 30 jars of about 2 cups each
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 33 lbs tomato (Big Rio quality)
- to taste basil (about 60 basil leaves)
Tools
- 30 Jars about 2 cups each
Procedure
Wash the tomatoes thoroughly.
Remove the stem and inner white part.
Check for rotten parts and cut the tomatoes into pieces about 0.5 inches.
Gather the tomato pieces in a large container.
Once the tomatoes are cut, take the clean and sterilized jars, put about 2 fresh basil leaves in each, then using a wide-mouthed funnel, take a jar and fill it with chopped tomatoes, pressing them as much as possible. (We have a homemade tool, but you can use a wooden spoon). Continue filling while pressing with your hands to about half an inch from the top. If there’s too much water, remove some. Continue this with all the jars.
Put on a new lid suitable for boiling, tighten well, and set aside.
Prepare a large pot on the stove, place a towel at the bottom, and lay the jars at the base, placing stones or other towels between jars to prevent them from bumping into each other. Add enough water to cover the jars, turn on the heat, and once it boils, continue cooking for an hour and a half.
Once the cooking time is complete, turn off the heat and let cool, remove the jars from the pot, dry them, and the chopped tomato preserve is ready to be used at any time.
Sterilize the jars and lids by boiling them for 10 minutes.
Place 2 basil leaves at the bottom of each jar.
Using a funnel, fill the jars with chopped tomatoes, pressing them lightly with a wooden spoon. (We have a homemade tool).
Leave 0.5 inches of space from the top and remove any excess water.
Tightly seal the jars with new lids.Fill a large pot with water and place a towel on the bottom.
Arrange the jars upright and separate with towels or stones to prevent bumping.
Fill with water until the jars are completely covered.
Bring to a boil and let cook for 90 minutes.
Turn off the heat and let the jars cool completely in the water.
Remove the jars, dry them, and store them in a cool, dark place. Making chopped tomato preserves at home is a perfect way to enjoy the authentic taste of summer all year round. With just a few ingredients and a bit of patience, you’ll always have a versatile base for your recipes. By following this guide, you’ll get well-preserved jars ready to use, without preservatives and with all the flavor of fresh tomatoes.
Try it out and share your experience in the comments!
How to Use Chopped Tomato Preserves
This preserve is perfect for many recipes:
For a rustic sauce: pour directly into the pan with sautéed onion or garlic.
For a smooth sauce: blend the jar’s contents before using.
For stews: add the chopped tomatoes to stews and soups for a fresh touch.
Useful Tips
Choose ripe and unbruised tomatoes for a tastier preserve.
Don’t overfill the jars to avoid closure and sterilization issues.
Store 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.
Troubleshooting
❓ Can’t unscrew the jar? Run the lid under hot water for a few seconds or use a specific jar opener, or use this method HERE
❓ Jars didn’t seal properly? It may be necessary to repeat the boiling process.
FAQ – Chopped Tomato Preserves
How long does homemade tomato preserve last?
If properly sterilized, it lasts up to 12 months in a cool, dark place.
Can I use any type of tomato?
It’s advisable to use meaty tomatoes like Big Rio or San Marzano, which have less water.
What to do if the jar lid didn’t seal properly?
If the lid makes a “click-clack” sound when pressed, it means the vacuum seal wasn’t created. In this case, you can consume the contents immediately or repeat the boiling process.
Can I add salt or other seasonings to the preserve?
Yes, you can add a pinch of salt, oregano, or a garlic clove, but avoid excess to not alter the shelf life.
