The secret lies in storing whole tomatoes in sterilized glass jars without overcooking them. Instead of reducing them into paste or sauce, the tomatoes are gently preserved so their texture, color, and natural sweetness remain intact. When you open a jar mid-winter, it feels like stepping back into August.
What You’ll Need
Fresh, ripe tomatoes (choose firm, unblemished ones)
Large pot for blanching
Clean glass jars with lids (mason jars or similar)
A slotted spoon
Large bowl of ice water
Salt (optional, for flavor)
Step-by-Step Guide
Step-by-Step Guide
1. Select and Prepare the Tomatoes
Pick tomatoes at peak ripeness—deep red, fragrant, and free of bruises. Wash them thoroughly.
2. Blanch and Peel
Bring a large pot of water to a boil. Drop the tomatoes in for 30–60 seconds, just until the skins loosen. Transfer immediately into a bowl of ice water. The skins will slip off easily.
3. Pack the Jars
Place peeled tomatoes whole (or halved, if large) into sterilized glass jars. Press gently to release some juice but don’t crush completely. Add a pinch of salt if desired.
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