With Fresh Basil
When tomatoes are ripe, fragrant and full of flavor, preserving some for the months ahead is one of the simplest ways to bring a little taste of summer to the table even when the season is long gone. For this preserve, I choose Italian plum tomatoes, which are fleshy, firm and have relatively few seeds. I blanch them briefly, immediately cool them in cold water and remove the skins. Then I pack them into jars with a few leaves of fresh basil. It’s a simple preparation made with just a handful of ingredients, perfect for keeping in the pantry and using for sauces, pizza or whenever you want to rediscover the flavor of summer tomatoes during the colder months.
Ingredients
For each approximately 1-liter (1-quart) jar:
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- ripe but still firm Italian plum tomatoes, enough to fill the jar
- a few fresh basil leaves
- ½ teaspoon citric acid
There is no need to add water or any other liquid with this method. The tomatoes are gently pressed into the jar and release their own juices. The citric acid is added directly to the jar.
Prepare the Tomatoes
Wash the tomatoes thoroughly, choosing only firm, undamaged fruit without bruises. Bring a large pot of water to a boil and immerse the tomatoes for 1–2 minutes, or until the skins begin to split. Remove them with a slotted spoon and immediately transfer them to cold water. Peel the tomatoes and remove the tough core around the stem. You can leave them whole or cut them in half.
Fill the Jars
Use jars and lids specifically designed for home canning, making sure they are perfectly clean and undamaged. Add ½ teaspoon of citric acid to each approximately 1-liter (1-quart) jar. This is the recommended amount for acidifying whole or halved tomatoes. Pack the tomatoes into the jar along with a few fresh basil leaves. Gently press the tomatoes so that the spaces between them fill with their own juices, without adding water. Leave approximately 1.3 cm (½ inch) of headspace at the top of the jar. Carefully wipe the rim clean and secure the lid.
Process the Jars in Boiling Water
Place the jars in a boiling-water canner and follow proper home-canning procedures. For approximately 1-liter (1-quart) jars of whole or halved raw-packed tomatoes with no added liquid, the recommended processing times are:
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- 85 minutes at altitudes up to approximately 300 m (1,000 ft);
- 90 minutes between approximately 300 and 900 m (1,000–3,000 ft);
- 95 minutes between approximately 900 and 1,800 m (3,000–6,000 ft);
- 100 minutes above approximately 1,800 m (6,000 ft).
Start timing once the water has returned to a full boil and maintain the boil throughout the entire processing time. Once processing is complete, allow the jars to cool according to proper home-canning guidelines. Before storing them in your pantry, always check that each jar has sealed correctly.
If You Use Different-Sized Jars
Do not simply reduce the processing time in proportion to the size of the jar. Tested home-canning procedures specify processing times according to jar size, type of food, packing method and altitude. For this particular method, the NCHFP specifies the same boiling-water processing time for approximately 500 ml (1-pint) and 1-liter (1-quart) jars. However, the amount of citric acid changes: use ¼ teaspoon for approximately 500 ml (1 pint) and ½ teaspoon for approximately 1 liter (1 quart). If you use jar sizes not covered by the tested procedure, always refer to official home-canning guidelines specifically designed for that size.
Adocchio’s Tips
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- Choose ripe but still firm Italian plum tomatoes without bruises or damage.
- Blanch the tomatoes only until the skins begin to split, then immediately transfer them to cold water. This makes them much easier to peel.
- Add a few fresh basil leaves, but don’t overdo it: the basil should enhance the tomatoes without overpowering their flavor.
- There is no need to add water. Gently pressing the tomatoes into the jar allows the spaces between them to fill with their own juices.
- Add ½ teaspoon citric acid to each approximately 1-liter (1-quart) jar or ¼ teaspoon for approximately 500 ml (1 pint).
- Always follow the recommended processing times and adjust them according to your altitude.
- Before storing the jars, make sure that a proper vacuum seal has formed. If a jar shows any signs of spoilage, damage or an improper seal, do not taste its contents.
A Little Taste of Summer, Even in Winter
These tomatoes are a little piece of summer to keep in the pantry for the colder months. Open a jar, add a drizzle of good extra virgin olive oil, and the aroma of tomatoes and basil immediately brings back the flavors of the warmer season.