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Canned Tomatoes

This delicious recipe is perfect for anyone who wants to give up shop-bought tinned tomatoes. It's healthy, there's no strange additives or sugar, and it yields enough to store and keep for later.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 3 1 Litre Jars
Course: Preserve
Ingredients Method Notes

Ingredients
  

  • 2 kgs Tomatoes Any kind will do
  • 2 Onions Plain white is fine
  • 2 cloves Garlic
  • 6 leaves Fresh Basil Culinary
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 3 tbsp Olive Oil For drizzling
  • 1 tsp Mixed or Italian Herbs

Method
 

  1. Heat your oven to 180 degrees Celsius
  2. Dice up your tomatoes, your onions, and your garlic. You can chop it up finely or chunky, the choice is yours.
  3. Place your tomatoes, onions and garlic in a big enough roasting pan.
  4. Chop up the basil and place it on top.
  5. Sprinkle on the salt, pepper and herbs. Then drizzle the olive oil on top of everything.
  6. Without covering the roasting pan, place it in the oven and let everything roast until soft.
  7. Wash out your jars in warm soapy water while everything is cooking.
  8. Remove the tomato mix when done, and either can or blend and then can. Make sure that you do this while the mixture is hot and that you fill the jar almost to the top, leaving a small space.
  9. Take a knife and go around the edges of the jar, removing all the air pockets. If the bottle has air bubbles, the mix can begin to ferment and go bad.
  10. Place the lids (wipe away any spillage on the top of the jars before doing so) and either water bath the jars or place them back into the still hot (but not on) oven to seal.

Notes

You can store properly sealed canned tomatoes for at least a year, if not more. The flavours will intensify over time.
Canned tomatoes can go off really quickly if the lid is not sealed, so for the first few days after bottling up this mixture, keep an eye on the bottles.
Signs that the lid has not sealed include the lid having a bump and the contents bubbling. Bottles can pop a lid once the contents starts fermenting.
If you notice that the lid hasn't sealed, you can keep the tomato mix in the fridge and use as needed.