Time: 1 hour 55 minutes
Complexity: average
Quantity: 6 jars of 500 ml.

Homemade canned tomatoes are a jar of summer flavor and aroma that will be so pleasant to open in winter and infuse any dish with the taste of sun-ripened tomatoes. After all, you can make a variety of sauces from pureed tomatoes. Rich plum tomatoes are best for canning, to which only onion, celery, garlic, and a little citric acid serve as a natural preservative. Following the step-by-step instructions in the recipe with photos, you can preserve pureed tomatoes with garlic for the winter.

For dishes that canned tomatoes can be used in, see our selection at the end of the recipe.

Ingredients:

• 3-3.5 kg plum tomatoes
• 1 medium onion, coarsely chopped
• 4 stalks celery with leaves, coarsely chopped
• 4 cloves of garlic
• 1 and 1/8 teaspoons citric acid as a preservative
• 18 fresh basil leaves
• Additionally: 6 jars (500 ml) with lids
• Clean kitchen towels
• 2 large saucepans
• Can tongs
• Vegetable mill

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

plum tomatoes, onions, garlic, celery, basil

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Preparation:

Step 1
• 
  Sterilize the jarsWash the jars and screw-on lids in hot, soapy water and rinse thoroughly. Place a mason jar rack (or a folded kitchen towel) in the bottom of a saucepan and fill halfway with water. Place the jars in the water, completely submerging them. Bring to a boil and simmer for 10 minutes. Remove the jars with tongs and place them on a clean tea towel. Turn off the stove; leave the water in the saucepan. Place the lids in the pan of boiling water and let them sit until ready to use (do not bring to a full boil).
Step 2
• 
  Prepare the tomatoesIn another saucepan, bring water to a boil (enough to cover the vegetables). Add the onion, celery, and garlic and cook until softened, about 8 minutes. Add the tomatoes (in batches if necessary) and cook until they burst and float to the surface, about 5 minutes.
Step 3
• 
  Drain the vegetables; discard the celery stalks, but save the leaves for flavor.
Step 4
• 
  Chop the tomatoesPlace a vegetable mill over a large bowl. Working in batches, pulse the tomatoes and vegetables through the mill, scraping the bottom with a fork occasionally. Stir in 2 tablespoons of coarse salt and citric acid—this ensures a safe acidity level for canning.
  
  
Step 5
• 
  Fill the jarsRemove the lids from the hot water with tongs and place them on a clean towel to dry. Place 3 basil leaves (using clean hands) into each sterilized jar.
Step 6
• 
  Using a ladle or funnel, fill the jars with the pureed tomatoes, leaving about 1 cm of space at the top. Wipe the rims of the jars with a damp paper towel, then screw the lids on (do not overtighten).
Step 7
• 
  Preserve the jarsBring a saucepan of water to a gentle simmer (keeping a towel in the pan). Place the filled jars in the pan, bring to a boil, and simmer for 45 minutes. Then, using tongs, transfer the jars to the towel and let them sit overnight. Don't overfill the jars; leave some room inside.
Step 8
• 
  Check the lids: press on the lid: it should not be pressed in or click.
  
  

  Note

  
  Store jars of tomato puree in a cool, dark place for up to 12 months. Refrigerate an opened jar for up to 5 days.
  
  Check out our selection: 25 recipes with canned tomatoes
  
  
  

Votes: 5

Author of the recipe - Donatella Arpaia is an American entrepreneur, restaurateur, and television personality.