Preserved tomatoes

Preserved tomatoes

By
From
The Produce Companion
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
small tomatoes
red-wine vinegar

Method

  1. Use a small, sharp knife to cut a shallow cross in the base of each tomato. Drop the tomatoes, 2–3 at a time, into a saucepan of simmering water for 15 seconds. Scoop them out with a slotted spoon and drop into a large bowl of iced water while you continue to cook more tomatoes, then add them to the iced water.
  2. Peel the tomatoes, then pack them into sterilised 1 litre jars. Add 60 ml of vinegar to each jar and fill with boiling water, to cover the tomatoes. Seal immediately.
  3. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 5 cm. Cover with a tight-fitting lid and simmer for 45 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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