Make Your Own Delicious Homemade Tomato Preserves

They say, “Prepare your sled in summer and your cart in winter.” Since we’re all resourceful here, we know you’re already thinking about stocking up your winter pantry.

Among the summer scents at the market, nothing stands out like ripe, fragrant tomatoes grown naturally. If you’ve found those aromatic gems, once you’re done with salads and bread dipped in fresh tomato juice (we couldn’t resist!), it’s time to stock up on jars of tomato juice, tomato paste, and delicious mixes for soups and stews.

In today’s article, we’ll show you several ways to preserve tomatoes—tomato juice, winter salads, and more—so you can enjoy that summer flavor all year long.

What You Need to Get Started

First, you’ll need the tastiest tomatoes you can find. While you’re at the market, here’s a handy shopping list to help you get fully prepared before heading into the kitchen:

• Jars
• Wide-mouth bottles for tomato juice
• Lids
• Coarse salt
• Fresh herbs – celery, parsley, lovage
• Jar labels
• Thermal sealing kit or lid-sealing machine
• Optional: kitchen scale, measuring spoons, and cups

You can also pick up other vegetables like bell peppers or carrots if you want to make tasty winter salads ready to eat straight from the jar.

Sterilizing Jars Before Canning

Just as tomatoes must be thoroughly washed, your jars and lids should be sterilized properly to ensure no bacteria or unwanted substances get into your food.

Boiling Method

Place clean jars and lids in a large pot with enough water to cover them. Add a towel to the bottom to prevent cracking. Use newspapers or cardboard between jars to avoid contact. Boil for 5 minutes if added to boiling water, or 15 minutes if added to cold water.

Oven Method

Preheat your oven to 160–170°C (320–340°F). Place the jars on a rack or tray without touching each other. Line the tray with a towel or paper to prevent breakage. Sterilize for 20 minutes, then turn off the heat and let them cool in the oven.

Other Methods

You can also use a microwave (1–2 minutes) or dishwasher (no detergent, highest temperature setting).

How to Make Delicious Tomato Juice

Tomato juice is flavorful, versatile, and essential in the kitchen. You can enjoy it plain, add it to soups or stews, or use it in dishes like shakshuka (eggs cooked in tomato sauce).

Start by washing the tomatoes thoroughly and removing stems. Cut them and pass them through a tomato press or a blender. Using a blender or food processor keeps all the nutrients, including the skin.

Pour the puree into a large pot and add 1 tablespoon of salt per liter. For extra flavor, you can add peppercorns or herbs like herbes de Provence. You can also skip the salt entirely. If well-sterilized and stored, the juice can last over a year.

Cook the juice until it reduces slightly and stops foaming. Stir constantly; don’t skim off the foam.

Pour the hot juice into sterilized bottles, leaving 2 cm of space at the top. Seal tightly and proceed to sterilize the filled jars as well.

Sterilizing Tomato Preserves

Bain-Marie Method (Boiling)

1. Seal jars tightly using a lid sealer if possible.
2. Place a towel in a large pot and arrange the jars so they don’t touch.
3. Add water to cover ¾ of the jars’ height.
4. Top with a wet cloth to retain heat.
5. Boil gently for 40–50 minutes once boiling begins.
6. Cover jars with a thick blanket and let them cool slowly—preferably overnight.

Oven Method

1. Heat jars at 160°C (320°F) until the water boils, at least 40 minutes.
2. Lower to 120°C (248°F) and continue for another 40–50 minutes.
3. Turn off oven and let cool inside, either with door closed or slightly ajar.

Other Tasty Tomato Preserves You Can Make

Tomato Paste (Bulion)

Tomato paste is extremely useful for dishes like ketchup, soups, or stew bases. Similar to juice preparation, but use a strainer or press to remove skins and seeds.

Cook with salt and herbs like celery or lovage. Simmer over an hour until thickened. Pour into jars and sterilize for 40 minutes in a bain-marie.

Homemade Ketchup

Ingredients:

• 1 liter of tomato juice or paste
• 1–2 roasted bell peppers
• 2–3 garlic cloves (crushed)
• 1 small onion (chopped)
• 50 ml olive oil
• 20 ml balsamic vinegar
• 20 g brown sugar
• Salt to taste
• Optional: chili flakes, basil, coriander, herbes de Provence

Sauté peppers, onion, and garlic in oil. Add tomato juice/paste and simmer until thick. Blend until smooth, then simmer again with sugar and vinegar.

Whole Tomatoes in Jars

Use plum or small tomatoes. Blanch in salted boiling water for 30 seconds, then transfer to cold water. Peel the skins off.

Add peeled tomatoes to hot sterilized jars. Pour in warm tomato juice until covered, leaving 2 cm at the top. Seal and bake at 160°C (320°F) for 15–20 minutes. Let cool inside the oven.

Winter Tomato Salad

Combine tomatoes, grated carrots, julienned bell peppers, sliced onions, and chopped parsley. Season and mix well. Let sit for one hour to blend flavors.

Fill jars with the mixture. Since it will shrink, use one jar to top off others. Cover with aluminum foil and bake at 180°C (356°F) until vegetable juice starts boiling. Lower to 120°C (248°F) for one hour.

Optionally, sterilize again or use a traditional preservative—like placing an aspirin on top of the mix before sealing.

Store in a cool, dark pantry or on a shaded balcony. Proper storage is just as important as preparation—these can last up to 2–3 years.

Get creative: mix your favorite vegetables and herbs for a ready-made pizza sauce, soup base,