Jarred Tomatoes

I was given a gift of fresh jarred tomatoes last year by a friend who was born in Milan, Italy (Rose Oxley). This was a gift that I truly enjoyed. I opened the jar to make a tomato topping for focaccia…the taste of the jarred tomatoes was amazing! I decided to try this for myself. This recipe took a while to prepare, especially since I made such a large batch. I can tell you that it’s definitely worthwhile – it’s been wonderful having the fresh jarred tomatoes available all year round. The tomatoes also make a great gift for those that appreciate the effort!

1 Case of Quart Mason Jars with Lids & Bands (12 per case) & Jar Lifter
1 Case Roma Tomatoes
36 Basil Leaves (3 per Jar)
Lemon Juice (2 Tbsp. per Jar)


Multiple cases of Roma Tomatoes:


Jars: Clean the mason jars in the dishwasher to sanitize.


Meanwhile, simmer the lids and bands in hot water until ready to use.


Tomatoes: Core the top of each tomato, then score the bottom of each tomato.


Place the fresh tomatoes in a large pot of boiling water for approximately one minute.


Remove tomatoes and place then in an ice bath.


This will allow you to easily peel the skins.


Once the tomatoes are peeled, you can slice or chop any way you desire (or pack whole). **Place the clean basil leaves on the bottom of each jar, then fill the jar with the tomatoes to ¼” from the top. Add 2 Tbsp. of lemon juice to each quart jar and with the back of a wooden spoon, remove all air bubbles in the jar. Make sure the rims are clean after filling the jar. Place the lids and the bands on the jar and gently close (but do not over tighten). Place the filled jars in a stockpot with boiling water (make sure there is 1-2” of water above the height of the jar). Boil for approx. 45 minutes. Remove and let sit on your counter overnight. Once the jars are cool, check to make sure the seals are closed (ie. press on the lid and make sure it doesn’t pop up and down). Place labels on the jars (if desired), and store in a cool/dark place for 12-18 months.




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