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Instructions:
Prepare the Tomatoes
Wash, slice, and blend the tomatoes into a smooth purée.
Pour the purée into a large saucepan and bring to a boil.
Boil and Skim
Skim off any foam from the surface.
Let it boil for a few more minutes, then remove from heat.
Sterilize the Jars
Boil the glass jars and lids in hot water for a few minutes. Let them dry completely.
Fill the Jars
Optional: Pierce whole tomatoes with a fork and add to jars.
Pour in the hot tomato purée and add fresh basil.
Seal and Vacuum
Close jars tightly.
Place them in a large pot of boiling water, fully submerged, for 30 minutes to create a vacuum seal.
Cool and Store
Remove from water and let jars cool.
Store in a cool, dry, dark place.
Tips for Success:
Use very ripe tomatoes — the stem should come off easily.
Check that the jars remain sealed, and no change in smell or color occurs over time.
If any jar appears spoiled, discard it immediately.
How to Use Preserved Tomatoes:
Spaghetti or pasta sauce with basil
Pizza base
Soup base or stews
Homemade condiments or dips
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