Five Tomato Preserve Recipes
The end of summer is the perfect time to turn juicy tomatoes into provisions for colder days. Here are tried-and-true recipes for homemade paste, chutney, jam, sun-dried, and roasted tomatoes.
The end of summer is the perfect time to turn juicy tomatoes into provisions for colder days. Here are tried-and-true recipes for homemade paste, chutney, jam, sun-dried, and roasted tomatoes.
The end of summer brings an abundance of ripe tomatoes, along with the opportunity to preserve part of the harvest for the winter months. Preparing tomato preserves isn't overly complicated, but it requires following two key rules: selecting only high-quality fruit and properly preparing the jars. According to Telegram.hr, for preserves, you should choose healthy, firm, and fully ripe tomatoes without mold, rot, or other damage.
Overripe tomatoes can be used for sauce or jam, but any fruit showing signs of spoilage should be discarded. Before processing, tomatoes should be thoroughly washed under running water, and stems and damaged parts removed. Equally important is preparing the containers: jars and bottles must be completely clean, sterilized, and undamaged, and lids must seal properly. It's best to use new lids for preserves.
For homemade paste, you'll need 4.5 kg of ripe tomatoes, ideally Roma or San Marzano varieties, plus 1 to 2 tablespoons of salt and extra virgin olive oil. Cut the tomatoes in half, remove the tough core and seeds, then cut into quarters if large. Cook them in a wide stainless steel or enamel pot until they soften and release their juices.
After passing through a food mill with a fine disc, return the purée to the pot and cook until reduced to about 1 liter. This takes 45 to 90 minutes, depending on the variety and water content of the tomatoes. Then stir in the salt, adding one teaspoon at a time and tasting, without exceeding the specified amount.
Preheat the oven to 93°C (200°F), coat a baking sheet with a layer of olive oil, and spread the tomato mixture evenly. After 30 minutes of baking, remove the sheet, stir the mixture with a spatula, and spread it again into a rectangle about 3 millimeters thick. Continue baking until the mixture becomes very thick, firm, and slightly sticky, which takes about 3 more hours, stirring every 20 minutes.
Transfer the cooled paste to a clean jar, pressing down from the top to expel air pockets. Smooth the surface and pour a layer of olive oil about 1.5 centimeters thick over it to completely cover the paste. Store the paste in the refrigerator for up to a month, always using a clean spoon when removing portions.
For a chutney that pairs well with turkey, pork, bruschetta, or soft salty cheeses, you'll need 1 kg of green tomatoes, 250 g of tart apples, 125 g of chopped raisins, 300 g of onions (shallots or red), 250 g of brown sugar, 250 ml of apple cider or white wine vinegar, 2 cloves of garlic, 1 tablespoon of salt, and 8 g of grated fresh ginger or 1/4 teaspoon of ground ginger.
Place all ingredients in a large pot and bring to a boil. Once the sugar has completely dissolved, reduce the heat and simmer gently until the desired thickness is reached. After about an hour, when the mixture has fully thickened, spoon the chutney into clean 400-gram jars. Seal the jars tightly and pasteurize in a boiling water bath for at least 15 minutes. This recipe yields approximately two such jars.
Tomato jam elevates burgers, grilled cheese sandwiches, scrambled eggs, or a charcuterie board. For it, you'll need 1 kg of ripe Roma or plum tomatoes, 3/4 cup of brown sugar, 1/4 cup of lemon juice, 1 tablespoon of grated ginger, 1 1/2 teaspoons of salt, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground red pepper (paprika), and 1/2 teaspoon of garlic powder.
Chop the tomatoes and remove the seeds, and grate the ginger. Combine all ingredients in a medium pot and bring to a boil. Reduce the heat and simmer gently for 1 to 1.5 hours, stirring occasionally to prevent scorching. When the jam is thick and glossy, spoon it into clean jars and store in the refrigerator, where it will keep for up to two months.
Sun-drying tomatoes requires four hot, dry days, so check the weather forecast before starting. Use about 1 kg of San Marzano or Roma tomatoes, coarse sea salt, and olive oil for preserving. Wash the tomatoes, dry them, cut them in half, arrange them on a baking sheet, and salt them evenly.
Place the sheet in a sunny spot, bring it indoors every evening, and put it back out in the morning. Wash, dry, and sterilize jars in the oven, then pack the tomatoes into them and cover completely with olive oil. For extra flavor, add fresh oregano or basil leaves. Tomatoes can also be dried in the oven at 100°C (212°F) for about 3-4 hours, using parchment paper, salt, pepper, and olive oil.
These prepared tomatoes are great added to soups, sauces, pizza, or homemade focaccia. You'll need 600 g of ripe cherry tomatoes, 3/4 cup of olive oil divided into two parts, 3 sprigs of fresh thyme, 6 to 8 torn basil leaves, 3 cloves of garlic crushed with the flat side of a knife, 1/2 teaspoon of salt, and freshly ground black pepper.
Preheat the oven to 105°C (220°F). Wash and dry the tomatoes, then spread them on a large baking sheet. Add the thyme, basil, and garlic, drizzle with 3 tablespoons of olive oil, and toss with your hands to coat everything evenly. Season with salt and pepper, and roast for 2.5 to 3 hours, stirring occasionally, until the tomatoes are shriveled.
After roasting, remove the garlic and herbs, transfer the tomatoes to a sterilized jar, and cover completely with olive oil. Store in the refrigerator, ensuring the tomatoes remain submerged in oil. To extend shelf life, you can freeze the tomatoes in a suitable bag well-coated with oil, where they will last for 4 to 6 months.
