Homemade Tomato Preserves: Grandma’s Secret Recipe…
This year, I prepared jarred tomato preserves just like my grandmother used to make, ensuring I have a supply for the entire winter!
If you’re looking to create the perfect summer preserve to accompany cured meats and aged cheeses, or to use as a sauce for various pasta dishes, we suggest trying this tomato preserve recipe, following grandmother’s traditional method. The recipe is truly simple and quick: you don’t need to be an expert chef to tackle this preparation.
You’ll only need a few ingredients and to follow the instructions. There’s nothing more satisfying than preparing homemade preserves and sharing them with friends and family. Curious about the quantities, ingredients, and method?
Ingredients and Method for Two Jars:
To prepare two jars of tomato preserves, you’ll need:
- 2.2 lbs (1 kg) ripe tomatoes
- 1 medium onion
- 2 garlic cloves
- 4 fresh basil leaves
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- 1 chili pepper (optional)
How to make Homemade Tomato Preserves: Grandma’s Secret Recipe
1. Preparing the Ingredients
- Start by thoroughly washing the tomatoes. Score a cross on the base of each tomato and blanch them for a couple of minutes in boiling water. This step will make peeling easier. Once blanched, drain and let them cool slightly, then peel and roughly chop them, removing any excess seeds.
2. Cooking the Sauce
- In a large pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and crushed garlic cloves, sautéing until golden and soft. If you like a touch of heat, add the chili pepper at this point.
- Add the chopped tomatoes and mix well, letting it simmer for about 30-40 minutes. During cooking, stir occasionally and crush the tomatoes with a wooden spoon to help release the juices and achieve a more uniform consistency. You can also use an immersion blender if you prefer.
- After about 20 minutes of cooking, add the salt, sugar, vinegar, and hand-torn basil leaves. These ingredients will balance the acidity of the tomatoes and enrich the flavor of the preserve. Continue cooking until the sauce has reached a thick and hearty consistency.
3. Jarring
- While the sauce is cooking, prepare the jars by sterilizing them in boiling water for at least 10 minutes. Make sure they are completely dry before using them.
- Once the preserve has reached the desired consistency, remove the pot from the heat and pour the still-hot sauce into the jars, filling them to about 1/2 inch (1 cm) from the rim. Immediately close the jars with the lids, tightening them well.
4. Pasteurization and Storage
- To ensure proper preservation, it’s important to pasteurize the jars. Submerge them in a large pot filled with water, making sure they are completely covered, and bring to a boil. Let them boil for about 20 minutes, then turn off the heat and let the jars cool in the water.
- Once cooled, dry the jars and store them in a cool, dark place, such as a pantry or cellar. If pasteurized correctly, the preserve can last up to a year. After opening, store the jar in the refrigerator and consume the preserve within a week.
Enjoy your homemade tomato preserves!
