Recipe courtesy of Donatella Arpaia
Jarred Tomatoes
Total:
1 hr 55 min
Active:
1 hr
Yield:
six 16-ounce jars
Level:
Easy
Total:
1 hr 55 min
Active:
1 hr
Yield:
six 16-ounce jars
Level:
Easy

Ingredients

Directions

Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. 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. Add the jars, making sure they're submerged. Bring to a boil and boil 10 minutes; remove with a jar lifter and place on a clean towel. Turn off the heat; reserve the pot of water. Put the lids and bands in a saucepan of simmering water until ready to use (do not boil).

Cook the tomatoes: Bring another stockpot of water to a boil. Add the onion, celery and garlic and cook until just tender, about 8 minutes. Add the tomatoes (in batches, if necessary) and cook until they split and rise to the top, about 5 minutes. Strain the vegetables; discard the celery stalks but keep the leaves for flavor.

Puree the tomatoes: Set a food mill over a large bowl. Working in batches, puree the tomatoes and vegetables through the mill, scraping the bottom occasionally with a fork. Stir in 2 tablespoons salt, then the citric acid-this ensures a safe acidity level for canning.

Fill the jars: Remove the lids and bands from the hot water with tongs and place on a clean towel to dry. Put 3 basil leaves in each sterilized jar (make sure your hands are clean). Use a ladle or funnel to fill the jars with the tomato puree to about 1/2 inch from the top. Wipe the rims of the jars with a damp paper towel, then screw on the lids (do not overtighten).

Process the jars: Bring the stockpot of water to a simmer (keep the towel in the pot). Lower the filled jars into the pot, bring to a boil and process 45 minutes. Use the jar lifter to remove the jars and transfer to a towel; let sit overnight. Don't overfill the jars-you need to leave some space.

Check the seals: Press the tops of the jars: The lidsshould not pop up and down. Store in a cool dark place for up to 1 year. Once opened, refrigerate for up to 5 days.

Photographs by Christopher Testani

Categories:
More from:

Everything Italian

IDEAS YOU'LL LOVE

Scalloped Tomatoes

Recipe courtesy of Ina Garten

Fried Green Tomatoes

Recipe courtesy of The Neelys

Pasta with Bacon and Tomatoes

Recipe courtesy of Valerie Bertinelli

Italian Wedding Soup

Recipe courtesy of Ina Garten

Baked Spaghetti

Recipe courtesy of Trisha Yearwood

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Chocolate Tiramisu

Recipe courtesy of Giada De Laurentiis

Pizza with Fresh Tomatoes and Basil

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking