Preserve summer in a jar
The final weeks of summer can be bittersweet. While we prepare for the changing leaves, tomatoes—one of our favorite things to eat this time of year—are at their full peak.
You reap the benefits in the blustery winter months when you take a late August or early September day to capture the tomato's late-summer flavor. You'll thank us in the weeks and months ahead, whether you're crushing preserved San Marzano tomatoes with yours hands before they're added to a pot of slow-cooked beans with a pinch of red pepper flakes, or making a sauce out of preserved fleshy Early Girls with softened onions and garlic.
Yield: 3 quarts
40 minutes, plus cooling time
Cook Time: 50 minutes
Total Time: 1 hour and 30 minutes, plus cooling time
9 pounds of tomatoes, preferably a variety of plum tomatoes such as San Marzano or Roma
3 tablespoons bottled lemon juice (see note)
3 teaspoons salt
3 sterilized quart jars with lids and rims
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.