Italian Jarred Tomatoes Two Ways

Jarred tomatoes on a wooden board with fresh basil.

5 from 2 votes

Preserving the vibrant flavors of summer is easier than ever when you jar your own tomatoes, whether you decide on tomato puree or jarred pelati.

Prep Time30

Cook Time1

Resting Time8

Total Time9 30

Course: Main Dish

Cuisine: Italian

Servings: jars

Calories: 180kcal

Author: Rosemary Molloy

Ingredients

4.4 pounds tomatoes
6-8 fresh basil leaves

EXTRAS

2 glass tight fitting closed jars (with new lids) (2½ cups / 550-600 ml)

Instructions

Clean the tomatoes well in clean cool water. There is no need to use any chemical cleaner on the tomatoes.
Wash the jars in hot soapy water, then rinse well and drain. Place the jars in a large pot of boiling water for 10 minutes.Then drain the jars upside down on a clean tea towel to dry and cool. Here you will find other ways to sterilize the jars.

FOR THE PUREE AND OR PELATI TOMATOES

In a large pot of boiling water add the tomatoes and cook 1-2 minutes. For the puree I cut the tomatoes in half and boiled for about 1 - 1½ minutes. For the pelati I left the tomatoes whole and boiled for 2 minutes, you just want to be able to remove the skin easily, not cook them.

FOR THE PUREE

Put the boiled tomatoes through a food mill, the food mill will remove the seeds and skin, place 3-4 leaves of fresh basil at the bottom of the jar and pour the puree on top, leaving about one inch / 2-3 cm of space. Seal the jar well with the tight fitting lid and set aside.

FOR THE PELATI

Remove the tomatoes and let cool enough to handle. Then remove the peel, slice in half, remove the seeds and gently squeeze to remove excess liquid but not all. Place 3-4 leaves of fresh basil at the bottom of the jar and add the tomatoes on top. With a wooden spoon push down on the tomatoes to remove any air bubbles before sealing leaving about one inch / 2-3 cm of space. Seal the jar well with the tight fitting lid and set aside.

FOR BOILING THE FILLED JARS

Place the jars lid side down in a large pot, big enough so they can be completely covered with water, place towels around the jars so they won't break while boiling. Cover with water and bring to a boil and boil 34-40 minutes turn off the heat and let sit in the water, i usually go overnight or at least 8 hours. Remove from the pot and store. Enjoy!

Notes

With this recipe I made 2 x 2½ cups, 1 pelati and 1 puree.

For the puree I advise using a food mill, I have never made it with a food processor or blender, although if you wanted to try it, you would have to remove the peel and the seeds and gently squish to remove excess water (liquid) before blending.

Storing the jarred tomatoes

The tomato puree / pelati can be stored in the fridge 2-3 days. Or you can freeze it for up to 6 months, in a freezer safe jar or container.

If you decide on the pasteurization method then you can store the jars in a cool pantry for up to 3 months. Always check the jar first before using. Three months is the safest amount of time because it is never a 100% safe method when doing it at home.

Nutrition