Introduction<\/p>\n\n\n\n
Tomatoes are one of the most beloved ingredients in the kitchen, but also among the most delicate. Storing them incorrectly means losing their flavor, aroma, and texture. For over 10 years, I’ve been using the same simple and natural method, and the result is amazing: fresh, fragrant, and tasty tomatoes, as if they were just picked, even months later.<\/p>\n\n\n\n
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What You Need<\/p>\n\n\n\n
Ripe but firm tomatoes<\/p>\n\n\n\n
Sterilized glass jars<\/p>\n\n\n\n
Coarse salt<\/p>\n\n\n\n
Basil leaves (optional)<\/p>\n\n\n\n
The Step-by-Step Method<\/p>\n\n\n\n
Wash the tomatoes well and dry them carefully.<\/p>\n\n\n\n
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Cut them in half or into pieces, removing any damaged parts.<\/p>\n\n\n\n
Arrange the tomatoes in the glass jars, pressing them down lightly.<\/p>\n\n\n\n
Add a pinch of coarse salt between each layer.<\/p>\n\n\n\n
Add a few basil leaves for flavor.<\/p>\n\n\n\n
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Seal the jars tightly.<\/p>\n\n\n\n
Place the jars in a pot of cold water.<\/p>\n\n\n\n
Bring to the boil and simmer for 30 minutes.<\/p>\n\n\n\n
Turn off, let it cool completely in the water and check the vacuum.<\/p>\n\n\n\n
How to Use Them<\/p>\n\n\n\n
Perfect for:<\/p>\n\n\n\n
quick sauces<\/p>\n\n\n\n
pizzas and focaccias<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
soups and broths<\/p>\n\n\n\n
bruschetta and condiments<\/p>\n\n\n\n
Tips for Perfect Storage<\/p>\n\n\n\n
Use only healthy, ripe tomatoes<\/p>\n\n\n\n
Store jars in a cool, dark place<\/p>\n\n\n\n
Once opened, keep them in the refrigerator and consume them within 2\u20133 days.<\/p>\n\n\n\n
FAQ<\/p>\n\n\n\n
Do they really stay tasty?
Yes, the flavor remains intense and natural.<\/p>\n\n\n\n
Is citric acid necessary?
No, if sterilization is done correctly.<\/p>\n\n\n\n
Can I use any type of tomato?
Yes, but San Marzano and copper tomatoes are ideal.<\/p>\n","protected":false},"excerpt":{"rendered":"
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