Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Place very ripe tomatoes in a large pan and cover with boiling water.
Remove the skins after a few minutes.
Transfer the peeled tomatoes to a preserving kettle over medium heat.
Cook and jar
Boil the tomatoes slowly for 30 minutes without adding water or seasoning.
Fill glass jars to the brim with the hot tomatoes and seal tightly.
Store the jars in a cool, dark closet for up to two or three years.
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
- Very ripe tomatoes
- Provide the main body, juice and flavour of the preserved tomatoes.
The step that matters
Filling the jars to the brim while the tomatoes are hot. Hot tomatoes packed full and sealed tightly leave little headspace air, which helps the jar seal and limits spoilage during storage.
“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.
More canned tomatoes recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.