Italian preserved tomatoes

Contributed by

Giulio Cefola

Italian preserved tomatoes

It's that time of the year again! Harvesting tomatoes from the garden, then making passata or simply diced tomatoes, is a tradition that many of us Italians still follow. Yes, you can preserve tomatoes using commercially grown ones, but tomatoes from your garden are much sweeter, firmer and less watery, making them perfect to enjoy all year round with pasta, a topping for pizza, or just to slow braise meatballs with for Sunday lunch. Use Mamma Mia tomatoes and a little salt for seasoning. Very little labour required, with so much enjoyment afterwards.
Servings 8
Prep Time 20 mins
Cook Time 30 mins


  • 5 kg tomatoes
  • 5 g sea salt
  • 8-9 medium glass jars with lids


  • Pick tomatoes, wash, dry, and remove any blemishes.
  • Cut tomatoes into quarters and optionally season with a few pinches of sea salt.
  • Place cut tomatoes into sterilised jars, then screw on lids until tight.
  • Place jars into a water bath or into a large pot lined with a kitchen cloth.
  • Fill water bath with cold water, about 2cm above the jars and bring to a gentle boil, then simmer with lids partially on for 30 minutes.
  • Leave jars to cool in water completely.
  • Use jar immediately or store in a cool dark place for up to 12 months.
Course: other
Cuisine: Italian

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