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Introduction:
Tomatoes are a staple in most kitchens, but keeping them fresh long-term without losing flavor or texture can be a challenge. If you're tired of pickling or using vinegar-heavy methods, this foolproof, vinegar-free preservation technique is a game-changer. It's easy, natural, and keeps your tomatoes fresh for up to two years—perfect for home cooks who love a garden-fresh taste even in the dead of winter.
Ingredients:
2 to 3 kilograms of ripe, firm tomatoes (preferably Roma or San Marzano)
1 tablespoon of coarse salt (non-iodized)
3 to 4 tablespoons of extra virgin olive oil
Fresh basil leaves (optional)
Sterilized glass jars with airtight lids
Directions:
Wash and Prep:
Rinse the tomatoes thoroughly under running water and remove any stems or blemishes. Pat them completely dry.
Blanch and Peel:
Bring a large pot of water to a boil. Score an "X" at the bottom of each tomato and blanch them for about 30–45 seconds. Transfer immediately to an ice bath, then peel the skins off.
Cook Down (Optional):
If you prefer a softer texture or sauce-like consistency, you can gently cook the tomatoes for 10–15 minutes to reduce some moisture. Otherwise, keep them raw for chunkier results.
Jar Packing:
Place a basil leaf at the bottom of each sterilized jar. Fill the jars tightly with the peeled tomatoes, gently pressing to eliminate air pockets. Sprinkle a small pinch of salt over each layer for preservation.
Seal with Olive Oil:
Pour enough olive oil over the tomatoes to completely cover them and create a natural barrier against air. Tap the jars gently to release any trapped bubbles.
Final Sterilization (Water Bath):
Seal the jars tightly, place them in a large pot of water, and bring to a gentle boil. Simmer for 40–50 minutes to vacuum-seal the jars.
Cool and Store:
Remove from water, let cool to room temperature, and ensure the seals are tight. Store in a cool, dark place.
Serving and Storage Tips:
Store sealed jars in a pantry or cellar for up to 24 months.
Once opened, refrigerate and use within 7–10 days.
Serve over pasta, on toasted bread, or blended into sauces and soups.
Make sure tomatoes remain submerged in oil after opening to prolong freshness.
Variations:
Herb-Infused: Add sprigs of rosemary, oregano, or thyme for enhanced aroma.
Garlic-Tomato Blend: Add a clove or two of peeled garlic to each jar.
Chili Kick: For a spicy version, include a slice of fresh chili pepper.
Sun-Dried Option: Semi-dry tomatoes in the oven and preserve them in oil using the same method.
FAQ:
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