Preserved Tomatoes
Ingredients
Directions
Prepare
Boil water and blanch tomatoes for 2 minutes to remove skins, then drain them.
Peel tomatoes quickly.
Cut tomatoes in halves.
Drain and press
Place cut tomatoes on a sieve to drain.
Lightly press tomatoes to extract juice, then transfer them to a bowl.
Heat and fill jars
Heat peeled tomatoes in a porcelain-lined kettle until boiling.
Fill glass jars with boiling tomatoes.
Keep them boiling until all jars are filled.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ripe tomatoes
- Supply the bulk, juice and tangy acidity of the preserve.
The step that matters
Keep the tomatoes boiling while filling the jars. Keeping the tomatoes hot as they go into the jars helps drive out air and supports a good seal, so the contents stay well preserved once cooled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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