Every year we can tomatoes.  It is worth the time and energy to taste summer sometime in the winter.  It is a lot of tomatoes to be peeled for not a lot of sauce.

This year we took 12 pounds of tomatoes and peeled them.  Blanch them in boiling water and the skin will easily peel off. 

Then in a huge deep pot I put all the tomatoes in and turned the heat on low, put in some kosher salt and a few leaves of basil and just let it simmer until they completely fell apart.  Afterward we put them in large jars and sealed them shut.

We also took a bunch of cherry tomatoes and tossed them with olive oil and kosher salt.  We roasted them at 350 until they browned and then turned down the temperature to 250 until they dried out.  Put all of them in a large jar, filled with some olive oil and sealed shut.

Not a lot but always an annual must. 

Comments (Archived):

  1. Tom Labus

    We had eggplant caponata the other night with fresh everything and warm Italian bread. Amazing

  2. Lisa Abeyta

    Looks wonderful. I didn’t have time to garden this summer and am really missing the fresh veggies. Farmers Markets are nice, but nothing beats putting up tomatoes, squash, or green beans fresh from the garden.

  3. Laura Yecies

    looks yummy, I’ve canned fruit but never tomatoes – what we’ve done with tomatoes is dry them with the dehydrator – really easy and they are crunchy with intense flavor

    1. Gotham Gal

      big fan of the dehydrator.

  4. LE

    Someone could make a business around this.Not pasta sauce but variations of chunky canned tomatoes like a Ricks Picks for tomatoes. Tomatoes you can just munch on or use in a recipe or dump on cooked pasta (some people can’t easily tolerate pasta sauce) or flatbread.I love eating tomatoes but the only time I see this (maybe I don’t shop the right places) is either unsalted bleech or other mass canned products.