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Easy Tomato Preserve Recipe

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A quick and simple tomato preserve recipe that captures fresh homemade flavor in just five easy steps, perfect for using up ripe tomatoes and adding a sweet-tangy spread to your meals.

Ingredients

Scale
  • 2 pounds (900 grams) fresh Roma or plum tomatoes
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup (60 ml) water

Instructions

  1. Rinse 2 pounds (900 grams) of fresh Roma or plum tomatoes. Cut out the cores and roughly chop into quarters. Do not peel.
  2. Place the chopped tomatoes in a large saucepan with 1/4 cup (60 ml) water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 15 minutes until tomatoes break down and release juices.
  3. Stir in 1/2 cup (100 grams) granulated sugar, 2 tablespoons (30 ml) fresh lemon juice, 1/2 teaspoon sea salt, and if desired, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract. Mix well.
  4. Reduce heat to low and cook uncovered for another 20-25 minutes, stirring every few minutes until the preserve thickens and darkens. For a smoother texture, strain through a food mill or sieve to remove seeds and skins.
  5. Remove from heat and ladle the hot preserve into sterilized glass jars, leaving about 1/2 inch (1.3 cm) headspace. Seal tightly and let cool to room temperature. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

Use ripe Roma or plum tomatoes for best texture and flavor. Do not rush the simmer to avoid burnt taste. Stir frequently but gently. Lemon juice acts as a natural preservative and brightens flavor. For a chunkier preserve, skip the food mill. Store refrigerated up to 3 weeks or freeze for longer storage. Adjust sugar to taste but note it affects preservation.

Nutrition

Keywords: tomato preserve, homemade tomato jam, easy tomato recipe, quick preserves, summer tomatoes, sweet and tangy spread