Imagine enjoying the taste of sun-ripened tomatoes in the middle of winter, without losing a bit of their flavor.

Got fresh tomatoes on hand? Why not turn them into delicious homemade preserves that will delight you for months? Here’s a simple, effective method to keep their freshness alive.

Why make your own tomato preserves?

Making your own tomato preserves is like capturing summer in a jar. You can say goodbye to store-bought sauces and give your dishes a rich, authentic, natural flavor. Not only are homemade preserves more affordable, but they also let you control exactly what goes inside. No additives, no preservatives—just pure goodness.

In France, preserving tomatoes is a culinary tradition passed down from generation to generation. Few things are as satisfying as enjoying a bowl of pasta topped with homemade tomato sauce, even in the middle of winter.

How to choose the best tomatoes

Not all tomatoes are created equal when it comes to preserving. For the best results:

• Choose meaty varieties like Roma or San Marzano, which are rich in pulp and low in water.

• Make sure they’re fully ripe, with smooth skin and even color. A good sign? The stem should come off easily.

• Buy them in season—summer is the ideal time to get flavorful, affordable tomatoes.

Tip: If you buy them at the market, let them ripen for a few extra days before using them. The flavor will be even more intense.

Ingredients and equipment (for 3 jars of 2 liters each)

• 7 kg (about 15 lbs) of fresh tomatoes (preferably meaty varieties)

• Fresh basil, to taste (for added aroma)

• Boiling water (for sterilizing jars)

Prep time: 15 minutes
Cook time: 30 minutes
Shelf life: Up to 2 years!

Easy tomato preserve recipe

Step 1: Preparing the tomatoes

Wash the tomatoes thoroughly and slice them.

Blend them until you have a smooth purée.

Step 2: Cooking the tomato purée

Pour the purée into a large pot and bring it to a boil.

As it heats, skim off any foam that forms on the surface.

Keep cooking a few more minutes to reduce the purée and concentrate the flavor.

Step 3: Filling the jars

Sterilize your glass jars by immersing them in boiling water. Let them air dry.

Fill the jars with the hot tomato purée, adding a few basil leaves for flavor.

Step 4: Sealing

Seal the jars tightly, then place them in a large pot of boiling water for about 30 minutes to create a vacuum seal.

Let them cool in a cool, dry place before storing in your pantry.

A few important precautions

To ensure long-term preservation, check your jars regularly. If you notice any discoloration, odd smells, or a bulging lid, don’t take risks—throw it out.

Warning: Improperly sterilized jars can harbor bacteria. Be sure to follow each step carefully.

How to use your homemade tomato preserves

These preserves are perfect for:

• Quick pasta sauces

• Flavoring risottos or vegetable gratins

• Serving as a base for soups or stews

A little basil, garlic, and olive oil—and suddenly you’re in Italy, without leaving your kitchen!

Making homemade tomato preserves is like storing sunshine for winter. It’s simple, budget-friendly, and so much better than anything you’ll find at the store. Ready to give it a try? Your future meals will thank you!