Homemade jarred diced tomatoes: A simple method for winter enjoyment

This is my favourite way to preserve the taste and aroma of tomatoes for the winter. Diced tomatoes from the jar have won my heart with their simplicity and remarkable versatility. If I were to recommend a recipe for homemade preserves with red fruit as the main feature, it would be this one.

I love preserves, which allow me to create many different dishes in winter. Jarred diced tomatoes are better than tinned ones, and making them is a breeze. There's no better idea for tomatoes. Be sure to try this recipe.

Jarred diced tomatoes appear on my pantry shelf yearly. I add only a bit of salt to them, making them a universal base for sauces or soups. If I want to boost their flavour, such as with dried oregano or basil, I do it after opening the jar during the cooking process. Dried spices can sometimes give jarred diced tomatoes a bitter taste over time.

Remember to choose firm, meaty tomatoes with little juice. Before making the sauce, it’s worth peeling the fruit. You don't need to scald them beforehand. You can peel the tomatoes easily with a serrated peeler. Also, be careful not to overcook the tomatoes and soften them slightly. Remember that the tomatoes should be whole, without signs of rot, mould, or pests.

Ingredients:

• 3 kg of tomatoes
• 1.5 tablespoons of salt

Preparation:

1. Peel the tomatoes, then cut out the green centre.
2. Next, cut the tomatoes into smaller pieces - small tomatoes into quarters and large ones into large chunks.
3. Place the tomatoes in a pot, add salt, and start cooking on low heat, stirring frequently.
4. Cook the tomatoes for about 15 minutes - long enough to soften but not overcook.
5. Transfer the hot tomatoes to jars, seal them, and set them upside down for 24 hours.
6. Store the tomatoes in a dark place.
7. You can also pasteurise the tomatoes to extend their shelf life.