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Preparing canned tomato is very simple and requires very few ingredients. You will no longer have to buy them at the supermarket during the winter.
Canned tomatoes are excellent for fresh dishes such as spaghetti with sauce and basil or to season any dish . It will come in handy at any time of the year, even when tomatoes are not in season, and will allow you to use homemade ingredients without resorting to peeled tomatoes bought at the supermarket.
Summer is the perfect time to preserve tomatoes that will then be consumed throughout the year, but there is a method that will allow you to make them last up to two years. To make tomato preserves you don’t need much, just patience, fresh tomatoes, preferably from your own garden, and a lot of basil.
To obtain a good preserved tomato, the degree of maturity of the tomato and the type of tomato are important . This will determine the flavor of the preserve, so if you are not an expert, it is better to ask your fruit seller for advice. A little trick is to make the sauce from the preserves a couple of days after buying the tomatoes.
And you can tell that the tomatoes are right from the stem. When it comes off easily from the rest of the tomato. It is also important to always check before consuming them that the jars in which the tomato sauce was stored have remained unchanged during the storage time.
They must maintain the same flavor, color and smell. If only one of these aspects is not met, it is important not to consume the preserved tomato and therefore throw it away. Another important aspect is the sterilization of the jars where the tomato preserves will be stored.
Canned tomato: here is the recipe
Preserving jars of tomato jam is not easy but it doesn’t take much to achieve it. You can keep them for up to two years without adding vinegar. Here is the recipe for some excellent preserved tomato:
Ingredients for 3 2L jars:
7 kilos of tomatoes
basil as needed
boiling water to sterilize the jars
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