San Marzano tomatoes
• 15 kcal
Calories refer to 100 grams of product
THE peeled tomatoes I am a keep the housewife simple and delicious. To do in this season, when the tomatoes are sweet, juicy and at the right degree of ripeness, they will allow you to savor the typical summer flavors and aromas throughout the year. Once you have precisely followed the instructions for the sterilization and the storage of the jars, you can keep them in the pantry and use them to make a delicious sauce with which to season pasta or bring many of the recipes to life. italian tradition. Find out how to do this by following the walkthrough and tips.
How to prepare peeled tomatoes
Sterilize the jars first: wrap them in a clean cloth to prevent breakage, and transfer them to a jar that holds them firmly together with their caps. Cover with cold water (1) and let boil for about 25 minutes from the boil. Turn off and let cool.
Wash the tomatoes carefully then cut them in a cross on the lower part (2).
Blanch the tomatoes in boiling water for 3-4 minutes (3), then drain them and let them cool.
Using a knife, remove the skin (4).
Dry the jars well and put the tomatoes in them, alternating them with a few basil leaves. Try to keep them intact, but take all the free space (5).
Close the jars with the caps and proceed to pasteurization: wrap them in a cloth and boil them in a saucepan with water for at least 30 minutes (6). Turn off and let cool completely.
Once cool, store the jars in a cool, dry, dark place (7).
For a truly impeccable canning, choose tomatoes firm, with the right degree of ripeness and without bruising. If possible, buy organic, zero mile vegetables, even better if they come from a farmer you trust.
After the jars have cooled, check that the vacuum packed has formed well: when you press the cap, you should hear a “click-clack”.
With the same procedure, you can also preserve cherry tomatoes datterino: in this case, insert them raw and without peeling them.
If the vacuum forms properly, you can store the peeled tomatoes for about one year, stored in a cool, dry place protected from light.