What criteria should you use to select your tomatoes?
Not all tomatoes are suitable for storage. Here’s how to make the right choice:
- Choose densely fleshed varieties such as Roma or San Marzano, which contain less water and more matter.
- Choose perfectly ripe fruit with flawless skin and even colouring. A good test? The stem should come off effortlessly.
- Take advantage of the summer season to get sun-drenched tomatoes sold at a reasonable price.
Practical tip: If your tomatoes look a little green, let them ripen for a few more days at room temperature to develop their full aromatic potential.
The complete list of ingredients and utensils for 3 pots of 2 liters
7 kg of fresh tomatoes (ideally fleshy varieties)
A few sprigs of fresh basil (to add a fragrant note)
Water brought to a boil (to ensure perfect sterilization)
Preparation: about
15 minutes Cooking: Half an hour
Storage: Up to 24 months in good conditions!
The step-by-step method for making your preserves
Step 1: Prepare the tomatoes
Clean your tomatoes thoroughly before cutting them into thick slices.
Then turn them into a homogeneous puree using a blender.
Step 2: Reduce the puree
Transfer your preparation to a large pot and bring to a simmer.
During cooking, regularly remove any scum that forms on the surface.
Continue to reduce until you have a well-concentrated texture.
