Winter dinners just got a whole lot richer with this simple method for preserving fresh tomatoes at home. Say goodbye to bland canned options and hello to homemade tomato goodness — perfectly cooked and sealed to last all season long. It’s easier than you think, and your pantry will thank you.
Ingredients (for about 2 liters / 2 quarts of cooked tomato juice)
- 6 pounds peeled, chopped tomatoes (about 2.8 kg)
- 3 tablespoons salt
- ½ cup water
- Preservative (optional, as needed)
Preparation:
Wash the tomatoes thoroughly, remove the core and any blemishes. Add the peeled, chopped tomatoes to a large pot with the ½ cup of water. Heat and cook the tomatoes, stirring occasionally, until the skins start to curl and the tomatoes soften—this signals they’re ready. Let cool slightly, then press the tomatoes through a tomato press or sieve to extract the juice.
Pour the tomato juice back into the pot, add salt, and cook over medium heat until it thickens to your liking or until foam forms on top. Skim off any foam. If desired, add a pinch of preservative at the end of cooking.
While still hot, pour the tomato juice into sterilized glass jars or bottles. Seal tightly, then wrap the jars in a blanket or towel and keep them in a warm place for about 24 hours. After this resting period, store the jars on your pantry shelf or in your winter storage area.
