The Homemade Tomato Preserve is a must-prepare in August and store away to enjoy during winter meals when the warmth and sun of summer are just a memory. Certainly, standing in front of a boiling pot on these hot days is not ideal, but if you want to savor a flavorful sauce, this is the best time. Making preserves does not require skill but it’s important to follow the rules using clean jars, new lids, and proper sterilization.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5 jars of 8.8 oz
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 132.84 (Kcal)
- Carbohydrates 19.50 (g) of which sugars 18.95 (g)
- Proteins 6.89 (g)
- Fat 1.25 (g) of which saturated 0.00 (g)of which unsaturated 0.03 (g)
- Fibers 12.17 (g)
- Sodium 18.86 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6.6 lbs San Marzano tomatoes (ripe just right)
- 1 clove garlic (optional)
- 1 tsp sugar
- 1 Tropea red onion (optional)
- 1 bunch basil
Tools
- Kitchen Scale
- 5 Jars
- Pot
- Food Mill
- Pan
Steps
Wash the tomatoes well in cold water, discarding any bruised ones. Cut them into pieces, removing the stem. Take a pot large enough to hold them and pour them in. Turn on the heat and let it come to a boil. When their juice starts to form, place a smaller lid and press to drain the liquid. Return to the heat, adding the garlic clove, sliced onion, salt, and sugar to help reduce the tomato’s acidity. Let cook for 1 hour on low heat until it reduces and the tomatoes have broken down.
While the tomatoes are cooking, focus on sterilizing the jars. Fill a large pot with cold water and place well-washed jars and lids inside. Boil for 30 minutes, turn off the heat, and using tongs, remove jars and lids. Let them dry upside down on a clean cloth.
Pour the broken-down tomatoes into a food mill, collecting the sauce in a pot and bringing it back to a boil. Place a few well-cleaned basil leaves inside each jar and pour in the boiling sauce. Seal with the lids and place the jars in a pot full of water, remembering to put a cloth at the bottom. Separate the jars from each other using another cloth and bring to a boil over low heat. Boil for 30 minutes, turn off the heat and let cool in the pot. Ensure the lids have sealed properly. Store the Tomato Preserve in the pantry and it can be consumed within 1 year.
