Canned Tomatoes Recipe

Learn how to make homemade canned tomatoes with this easy step-by-step recipe. Preserve the fresh flavor of ripe summer tomatoes with simple ingredients like salt, basil, and optional lemon juice. Perfect for sauces, soups, stews, and more! Get expert tips, storage guidelines, and variations to customize your canned tomatoes. Discover the best way to enjoy long-lasting, flavorful tomatoes all year round.

Ingredients

US Customary – Metric

• 30 large tomatoes
• 4 tablespoons canning salt
• 24 fresh basil leaves (optional)
• ¾ cup lemon juice (optional, for added preservation)

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Instructions

1. Sterilize Jars:
   Begin by sterilizing all jars and lids to ensure a clean, safe canning process.
2. Prepare Ice Water:
   Fill a large bowl with ice water and set it aside.
3. Boil Tomatoes:
   Work in small batches, boiling the tomatoes for 1–2 minutes until their skins start to split.
4. Cool and Peel:
   Transfer the boiled tomatoes immediately to the ice water to halt the cooking process. Once cool, peel off the skins and set the tomatoes aside.
5. Halve and Juice:
   Place a strainer over a large bowl. Slice the tomatoes in half over the strainer to catch excess juice. Remove the stems with a knife and set the halved tomatoes aside on a plate. Reserve the juice for later use.
6. Heat Lids:
   Place the flat lids in boiling water to heat them up. Warm lids ensure a tight seal during the canning process.
7. Fill Jars:

• Add 1 teaspoon of salt, 2 tablespoons of lemon juice, and 2 basil leaves to the bottom of each jar.
• Fill jars with tomatoes, arranging them cut side down if possible. (Optional: Add more basil leaves at the top for extra flavor and visual appeal.)
• Use a knife to release any trapped air bubbles.

1. Add Juice and Seal:
   Pour reserved tomato juice into each jar, leaving ½ inch of headspace from the rim. Place a heated lid on each jar and seal tightly.
2. Process Jars:
   Submerge the jars in a large pot of warm water, ensuring the lids are just above the waterline. Cover and bring to a gentle boil. Process for 85 minutes.
3. Cool and Store:
   Remove jars from the water and let them cool for 24 hours. Check the lids to confirm they’re sealed. Store in a cool, dark place until ready to use.

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Why You’ll Love This Recipe

• Fresh Flavor: Canning your own tomatoes locks in the taste of ripe summer tomatoes.
• Versatile Use: These canned tomatoes are perfect for sauces, soups, and stews.
• Simple Ingredients: No additives—just tomatoes, salt, and optional fresh basil and lemon juice.
• Long Shelf Life: Properly sealed jars can last for up to a year.

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Tips

• Use ripe, firm tomatoes for the best results.
• Keep your jars and lids hot before filling to prevent cracking.
• Always leave the recommended headspace to ensure a proper seal.
• Test the seal by pressing the lid after cooling—it shouldn’t pop or move.

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Variations and Substitutions

• Herbs: Replace basil with oregano, thyme, or rosemary for different flavor profiles.
• Acid Addition: Substitute lemon juice with white vinegar for preservation.
• No Basil: Skip the basil altogether for plain canned tomatoes.

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FAQs

Can I skip the lemon juice?
Yes, but adding it helps increase acidity for safe preservation. If omitted, ensure your tomatoes are high-acid varieties.

How long can I store canned tomatoes?
When sealed properly, canned tomatoes can last up to a year in a cool, dry place.

What if the lid doesn’t seal?
Reprocess the jar within 24 hours or refrigerate and use the contents within a week.

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Serving

Use your homemade canned tomatoes as the base for marinara sauce, tomato soup, or casseroles. They’re also great for chili or as a topping for homemade pizza.

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Suggestions

• Pair these canned tomatoes with fresh pasta for a quick, wholesome meal.
• Gift jars of canned tomatoes to friends and family during the holidays.
• Experiment with different herb combinations for unique flavors in each batch.