Fresh tomatoes for 2 years, without vinegar: the infallible method of making them last so long

• 7 kg fresh tomatoes (preferably fleshy)
• Fresh basil, depending on your taste (for a perfumed touch)
• Boiling water (to sterilize jars)

Preparation time: 15 minutes
Cooking time: 30 minutes
Shelf life: Up to 2 years

Easy recipe for canned tomatoes

1. Preparation of tomatoes

• Wash your tomatoes thoroughly and cut them into slices.
• Put them in the mixer until a sandy puree is obtained.

2. Cooking of tomato puree

• Pour the puree into a large saucepan and bring to the boil.
• While it heats up, regularly skip the foam that forms on the surface.
• Keep cooking for a few more minutes to reduce the puree and concentrate the flavors.

3. Filling of jars

• Dip your glass jars into boiling water to sterilise them. Let them dry in the open air.
• Then fill them with hot tomato puree, adding a few basil leaves to perfume.

4. Hermetic closure

• Scoop the jars tightly and then dive into a cooking water pot for about 30 minutes to create an air gap.
• Let them cool in a cool, dry place before storing them in a closet.

Some essential precautions

To ensure long-term storage, it is essential to check your jars regularly. If you notice an altered color, a strange smell or a domed lid, take no risks and throw them away.

Caution: A poorly sterilized jar may be a nest for bacteria. So take care to stick to every step.

How do you use your homemade tomato cans

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