How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Jarred Tomatoes?

You need 12 ingredients. The key ingredients include: 1 medium onion, roughly chopped, 4 stalks celery with leaves, roughly chopped, 4 cloves garlic, 7 pounds plum tomatoes, and more.

Is Jarred Tomatoes suitable as general?

Yes, Jarred Tomatoes falls under the General category and is a great choice for this type of meal.

How do I store leftover Jarred Tomatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jarred Tomatoes Recipe

Name: Jarred Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 medium onion, roughly chopped; 4 stalks celery with leaves, roughly chopped; 4 cloves garlic; 7 pounds plum tomatoes; Kosher salt; 1 1/8 teaspoons citric acid (also called sour salt), for preserving; 18 fresh basil leaves; Six 16-ounce canning jars with lids and bands; Clean kitchen towels; 2 large stockpots; Jar lifter or canning tongs; Food mill

1

Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well.

2

Place a folded clean kitchen towel or canning rack in the bottom of a stockpot (this keeps the jars from rattling); fill about halfway with water.

3

Add the jars, making sure they're submerged.

4

Bring to a boil and boil 10 minutes; remove with a jar lifter and place on a clean towel.

5

Turn off the heat; reserve the pot of water.

6

Put the lids and bands in a saucepan of simmering water until ready to use (do not boil).

7

Cook the tomatoes: Bring another stockpot of water to a boil.

8

Add the onion, celery and garlic and cook until just tender, about 8 minutes.

9

Add the tomatoes (in batches, if necessary) and cook until they split and rise to the top, about 5 minutes.

10

Strain the vegetables; discard the celery stalks but keep the leaves for flavor.

11

Puree the tomatoes: Set a food mill over a large bowl.

12

Working in batches, puree the tomatoes and vegetables through the mill, scraping the bottom occasionally with a fork.

13

Stir in 2 tablespoons salt, then the citric acid-this ensures a safe acidity level for canning.

14

Fill the jars: Remove the lids and bands from the hot water with tongs and place on a clean towel to dry.

15

Put 3 basil leaves in each sterilized jar (make sure your hands are clean).

16

Use a ladle or funnel to fill the jars with the tomato puree to about 1/2 inch from the top.

17

Wipe the rims of the jars with a damp paper towel, then screw on the lids (do not overtighten).

18

Process the jars: Bring the stockpot of water to a simmer (keep the towel in the pot).

19

Lower the filled jars into the pot, bring to a boil and process 45 minutes.

20

Use the jar lifter to remove the jars and transfer to a towel; let sit overnight.

21

Don't overfill the jars-you need to leave some space.

22

Check the seals: Press the tops of the jars: The lidsshould not pop up and down.

23

Store in a cool dark place for up to 1 year.

24

Once opened, refrigerate for up to 5 days.

25

Photographs by Christopher Testani

Jarred Tomatoes

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