From your garden or local market, pick your tastiest ripe red fruit. 
Fresh, juicy tomatoes preserved and ready for the off-seasonal months.

Fortunate to still have my Mother-in-law generously donating from her garden...
I get her pure dedication in a decorative serving dish and later into jars for a fresh taste.

May not beat a flower arrangement, but they sure look pretty.
They are a welcomed double duty in our home...soon to be ready to jar.

Any tomato works well with this recipe.
I do however have a penchant for the juicy ones {Mommy-in-law does grow them after all}.

Grab some fresh basil and a few lemons to enhance and preserve the flavour.
You’re ready to face a simple recipe to reward you in the off seasonal months.

When you do have a taste at this concoction, Summer will come back to you at once. 

No Cook

Yields 4 medium [2 cups / (500ml)] glass jars
or double up into 8 jars
(American / Metric measures)

. 12 medium-large Tomatoes...
OR 16 Italian, Plum or San Marzano) tomatoes
. 1 tsp. (5ml) sea salt (yields 1/4 tsp./1ml per jar)
. 4 Tbsps. (60ml) lemon juice (2 small lemons) - 
(yields 1 Tbsp. /15ml juice per jar)
. a few fresh basil leaves 

DOUBLED (8 jar) recipe:
. 24 medium-large Tomatoes... 
...OR 32 Italian, Plum or San Marzano) tomatoes
. 2 tsps. (10ml) sea salt (yields 1/4 tsp./1ml per jar)
. 8 Tbsps. (120ml) lemon juice (2 small lemons) - 
(yields 1 Tbsp. /15ml juice per jar)
. a few fresh basil leaves 

1. Wash the tomatoes and let them dry.  Set aside.
2. Sterilize jars in a large pot of water with a metal rack.  Bring them to a boil.  Close the heat and keep a lid on the pot.
3. In a large bowl, cut up all the tomatoes into small pieces.  Note: variation would be to purée them into a food processor.
4. Take out the hot jars and quickly stuff them packed with the tomatoes and basil.
5. Put in the salt and pour the lemon juice over top.
6. Leave about a 1/2 inch (1cm) space at the top.
7. Dip the brand new seals in the hot water and immediately place them on top of the jars.  Screw on the caps fairly tight but not too tight.
8. With a big ladle, remove a good portion of the hot water in order to avoid overflow when placing heavier jars.
9. Place the jars back in the pot covered with at least 1 inch (2cm) of water.
10. Bring the water to a boil for 10 minutes.  Afterwards, lower the heat to LOW-MEDIUM for an additional 50 minutes.
11. Take the jars out with the appropriate tool and place them onto a dish towel in an area where they won't be disturbed for the next 24 hours.
. Make sure the seals are successfully sealed in order to safely store them into the pantry.

Note: If for some reason some jars did not properly seal, use the tomato within the week.  Also, once the jars have settled, they will have a good spacing of liquid at the bottom, completely normal.
Serving suggestion: When ready to use, give the jar a good shaking before pouring out.  If not pureed, do it at the moment of use.  Spreading this tomato preserve on spread out pizza dough will cook nicely within 15 minutes and then, your favourite toppings can be added.   Afterwards, cook the pizza for another 5 minutes or so.

As usual, Summer has been flying by and I can’t seem to get enough time to...
make all my favourite recipes.

Well, I’ll just have to content myself with what I can appreciate from...
the moment and not dwell on the uncontrollable passing.  

How about you...has Summer been treating you well?

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.