Homemade Healthy Canned Tomatoes with Olive Oil
Homemade Healthy Canned Tomatoes with Olive Oil
[Tomato Canning] Preserve Fresh Tomatoes Longer & Boost Lycopene Absorption!
Did you know that lycopene, a powerful antioxidant found in tomatoes, is fat-soluble? Consuming it with olive oil can increase its absorption by up to 5 times! We’re using this knowledge to create a delicious and healthy canned tomato recipe from fresh, garden-grown tomatoes received from our in-laws. This method helps preserve the vibrant flavor of peak-season tomatoes for longer enjoyment.
Ingredients- 3kg prepared fresh tomatoes
- 6 Tbsp olive oil
- 1 tsp salt
Cooking Instructions
Step 1
Thoroughly wash the fresh tomatoes using a mild cleaning solution or baking soda to remove any dirt or residue. Ensure they are completely clean.
Step 2
Fill a large pot with plenty of water and bring it to a rolling boil over high heat. This will be used for blanching the tomatoes.
Step 3
To easily peel the tomatoes, lightly score the top of each tomato with a cross (+) shape using a knife. Be careful not to cut too deep.
Step 4
Prepare a large bowl filled with ice-cold water. This ice bath is crucial for stopping the cooking process and helping the skins slip off easily.
Step 5
Once the water in the pot is vigorously boiling, carefully add the scored tomatoes. It’s best to blanch them in batches rather than overcrowding the pot.
Step 6
Depending on the tomato variety and ripeness, blanch them for about 2 minutes. Overcooking can make them too soft.
Step 7
As soon as you see the skins starting to split along the scored lines, immediately remove the tomatoes from the boiling water and plunge them into the prepared ice bath. This rapid cooling helps loosen the skins further.
Step 8
Once cooled enough to handle, peel the tomatoes. The skins should now slip off easily. For any stubborn parts near the stem, use a small paring knife to gently remove the remaining peel for a clean finish.
Step 9
After peeling, cut the tomatoes in half or quarters, depending on their size. Remove and discard the tough core at the stem end.
Step 10
Place all the prepared tomatoes into a clean, large pot.
Step 11
Using a handheld blender or a regular blender, puree the tomatoes until smooth. If you prefer a bit of texture, you can leave some small chunks.
Step 12
Transfer the pureed tomatoes back into the pot and set it over high heat to begin boiling. It’s okay if there are still small pieces; the tomatoes will break down further as they cook.
Step 13
Once the tomato puree starts boiling, stir in the 6 tablespoons of olive oil. Continue to boil over high heat for about 15 minutes, allowing the mixture to thicken. The olive oil enhances lycopene absorption and adds richness.
Step 14
Add 1 teaspoon of salt to season. Salt helps to enhance the natural sweetness of the tomatoes.
Step 15
While the tomatoes are simmering with olive oil and salt, stir frequently to prevent them from sticking to the bottom of the pot. Constant stirring ensures even cooking and thickening.
Step 16
After 15 minutes of simmering, check the consistency. The mixture should be thick but not overly dry. Once the desired consistency is reached, turn off the heat.
Step 17
Prepare your canning jars by washing them thoroughly or sterilizing them in boiling water. Ensure they are completely dry before filling.
Step 18
Carefully ladle the hot, cooked tomato mixture into the sterilized jars, filling them as much as possible. Filling them while hot aids in creating a good seal.
Step 19
Wipe the rims of the jars clean to ensure a proper seal. Loosely screw on the lids. Allow the jars to cool slightly before fully sealing them. This step is important for vacuum sealing.
Step 20
To vacuum seal the jars, turn them upside down while the lids are loosely on. Let them cool completely in this inverted position. Once cooled, turn them right side up. This process creates a vacuum seal, preserving the tomatoes. Your homemade canned tomatoes are now ready!
Step 21
Unopened jars of canned tomatoes can be stored in a cool place for approximately 3 months. Once opened, it is recommended to consume them within 1 week to maintain freshness and quality.
