Canned Tomatoes for the Winter
A great tomato preserve for delicious winter cooking! I've been putting up tomatoes with this recipe for years. In winter I reach for it instead of bland, pricey hothouse tomatoes — for scrambled eggs, omelets, pizzas, bruschetta, soups, sauces, and more. It's quick and easy, and the tomatoes stay almost fresh.
Cooking method
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Step 1:
Start with ripe, fleshy tomatoes. Drop them into hot water for a couple of minutes.
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Step 2:
Transfer them to cold water and peel off the skins. You can simplify things here: just cut the tomatoes into small pieces, blitz them with a blender, or run them through a meat grinder.
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Step 3:
Cut out the core and cut each tomato into 4 to 8 pieces, as you like.
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Step 4:
Put them in a wide-bottomed pot, bring to a boil, salt to taste, and boil for 5–10 minutes.
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Step 5:
Ladle into sterilized jars, seal with boiled lids, turn upside down, and cover with a blanket. Leave until cool. Mine have screw-on lids, so I don't turn them over. Store at room temperature.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Table salt - 0 kcal/100g
