Homemade jarred tomatoes: The ultimate winter kitchen essential

This is my favorite way to preserve the taste and aroma of tomatoes for the winter. Diced tomatoes from the jar have won my heart with their simplicity and remarkable versatility. If I were to recommend a recipe for homemade preserves featuring tomatoes, it would be this one.

I love preserves, which allow me to create many different dishes in winter. Jarred diced tomatoes are better than canned ones, and making them is a breeze. There's no better idea for preserving tomatoes. Be sure to try this recipe.

Jarred diced tomatoes appear on my pantry shelf yearly. I add only a bit of salt to them, making them a universal base for sauces or soups. If I want to boost their flavor, such as with dried oregano or basil, I do it after opening the jar during cooking. Dried spices can sometimes give jarred diced tomatoes a bitter taste over time.

Remember to choose firm, meaty tomatoes with little juice. Before making the sauce, it’s worth peeling the fruit. You don't need to scald them beforehand. You can easily peel the tomatoes with a serrated peeler. Also, be careful not to overcook the tomatoes, soften them slightly. Remember that the tomatoes should be whole, without signs of rot, mold, or pests.

Ingredients:

 
• 6.6 lbs of tomatoes

Preparation:

1. Peel the tomatoes, then cut out the green center.
2. Next, cut the tomatoes into smaller pieces - small tomatoes into quarters and large ones into large chunks.
3. Place the tomatoes in a pot, add salt, and start cooking on low heat, stirring frequently.
4. Cook the tomatoes for about 15 minutes - long enough to soften but not overcook.
5. Transfer the hot tomatoes to jars, seal them, and set them upside down for 24 hours.
6. Store the jars in a dark place.
7. You can also pasteurize the tomatoes to extend their shelf life.