Fresh, ripe tomatoes (Roma/plum tomatoes work best due to lower water content, but any variety will work)
Kosher salt or canning salt (avoid iodized salt, as it can cause cloudiness)
The Tools:
Clean glass jars with tight-sealing lids (Mason jars are ideal)
A large pot for boiling water
A bowl of ice water
A sharp paring knife
A clean towel
Optional: Fresh basil leaves (one per jar)
Your Foolproof Step-by-Step Guide to Jar Storage
Follow these steps for perfectly preserved tomatoes every time.
Select and Wash: Choose firm, ripe, unblemished tomatoes. Wash them thoroughly under cool running water.
Blanch to Peel: This is the key to easy peeling. Bring a large pot of water to a rolling boil. Using a slotted spoon, carefully lower a few tomatoes into the boiling water. Boil for 30-60 seconds, or until you see the skins start to split.
Shock in Ice Bath: Immediately transfer the blanched tomatoes to a large bowl filled with ice water. This stops the cooking process and makes the skins contract, allowing them to slip right off.
Peel and Core: Use your fingers or a paring knife to easily remove the skins. Cut out the core at the stem end.
Sterilize Jars: While working, wash your jars and lids in hot, soapy water and rinse well. You can also run them through a dishwasher cycle to ensure they are sterilized and hot.
Pack the Jars: Pack the peeled, whole tomatoes tightly into the clean jars, pressing them down gently to release their juices and eliminate air pockets. Leave about 1 inch of headspace at the top.
Add Salt (and Optional Herb): To each quart-sized jar, add 1 teaspoon of kosher salt. You can also add a fresh basil leaf for extra flavor.
Remove Air Bubbles: Gently tap the jar on the counter or run a clean spatula around the inside to release any trapped air bubbles.
Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids until fingertip-tight.
Store: Place the sealed jars in the refrigerator. The tomatoes will release more juice over the next day, creating their own preserving liquid. They will keep for 4-6 months.
Pro-Tips for the Absolute Best Results
The Ripeness Factor: Use tomatoes at their peak of freshness. Overripe or bruised tomatoes won't store as well.
Go Organic or Homegrown: The flavor difference in preserved products is most noticeable with high-quality, flavorful starting ingredients.
Label Everything! Use a piece of masking tape to write the date on each jar so you know which ones to use first.
The Juice is Gold: Don't pour out the liquid in the jar! It's incredibly flavorful and makes a fantastic base for soups, stews, or bloody marys.
Check Seals: If storing in a cool cellar, ensure the lids have sealed properly (the center should be concave and not pop when pressed). If any jar hasn't sealed, refrigerate it and use it first.
How to Use Your Jarred Tomatoes
The possibilities are endless! Use them in:
Salads and Sandwiches: Chop them up for a taste of summer in your winter BLT or Caprese salad.
Quick Sauces: Simply crush them with a fork and simmer with garlic and herbs for a pasta sauce that tastes fresh, not cooked-for-hours.
Soups and Stews: Add them whole or chopped to chili, minestrone, or shakshuka.
Salsas and Bruschetta: Drain and chop for a surprisingly fresh-tasting winter salsa.
Frequently Asked Questions (FAQ)
Q: Can I use this method for room temperature storage?
A: This is not a shelf-stable canning method. For storage at room temperature, you must use a approved water bath canning recipe that includes the correct amount of added acid (lemon juice or citric acid) to ensure safety against botulism. This method is designed for refrigeration.
Q: Why did my tomatoes get mushy?
A: This can happen if the tomatoes were overripe to begin with or if they were over-blanched. The 30-60 second blanch is just to loosen the skin, not to cook the tomato.
Q: Can I add other herbs or garlic?
A: For this refrigeration method, you can add fresh herbs like basil or oregano. However, adding garlic or onions to a jar for cold storage can increase the risk of botulism and is not recommended unless you are following a specific, tested recipe for water bath canning.
Q: How do I know if they've gone bad?
A: Before using, always check for signs of spoilage: an off smell, mold, cloudiness, a bulging lid, or bubbles rising in the jar. When in doubt, throw it out.
