Preserving tomatoes with salt is a simple way to keep their rich, natural flavor for months. These lightly salted, slightly tangy tomatoes are great for adding depth to soups, stews, or casseroles, and they’re easy to make with just a few pantry staples.
Ingredients:
- 2 lbs firm, ripe tomatoes
- 4 cups water
- 3 tablespoons kosher salt
- 1 teaspoon sugar (optional, to balance acidity)
- 1 small garlic clove, peeled and halved (optional for flavor)
- 1 teaspoon dried oregano or basil (optional, for a subtle herbal note)
Instructions:
Wash the tomatoes and remove the stems. Using a toothpick or small knife, poke a few holes in each tomato to allow the brine to reach the center.
Place the tomatoes carefully in clean glass jars. Add a piece of garlic and sprinkle the dried herb if using. Avoid overcrowding or crushing the tomatoes.
In a medium saucepan, combine water, salt, and sugar. Heat until the salt dissolves, then let the brine cool to room temperature.
Pour the cooled brine over the tomatoes, making sure they are fully covered. Leave about ½ inch of space at the top of the jar.
Seal the jars tightly and store them in a cool, dark place. Let the tomatoes sit for at least 1–2 weeks before using to allow flavors to develop.
Use salted tomatoes in soups, stews, casseroles, or even as a tangy addition to sandwiches and salads.
