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Tomato preserves. Ever made it ?

I am going to have a abundance of tomatoes. I always make marinara and freeze it. I just heard about making a tomato preserve. Sounds great. Would like to make a batch. Would like to hear about your recipes.Thanks

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  1. Not yet, but planning to make this one tomorrow. Cherry tomato with vanilla bean.


    1. I can find my recipe, if you like, but I've had some trouble with too thin preserves. What variety of tomato will you be using? Flavor of mine was delicious, though.

      1 Reply
      1. re: pine time

        Oregon spring,Stupice, Early girl, grafted Juliet. Smaller varieties that grow along the coast,

      2. Today will be the first time I've made them, this is the recipe I'll be trying but would love to hear of others!


        I was looking for something to use my half pint jars on (other than jam/ jelly.)

        1. Any updates to tomato preserves? I would like to can some so if anyone has a tested recipe they love, please share.

          1. The spiced tomato jam recipe I linked to previously is awesome. If you're like me and don't like sweets, cut the sugar back and add it at the end to taste. Especially if you're using really sweet tomatoes.

            We love it and will be making several batches since it makes a great gift. I can't wait to use it with duck fat fries since it has a "grown up" taste.

            6 Replies
            1. re: weezieduzzit

              Thanks! Did you end up canning or refrigerating? If the latter, did it really keep 6 months?

              1. re: gourmanda

                I canned it in half pints and it didn't last but a couple of days before we had practically licked the jar clean. :)

                1. re: weezieduzzit

                  Last question, weezie--did you peel your tomatoes? For sauce I don't but I do use the immersion blender--not sure this recipe is a good candidate.

                  1. re: gourmanda

                    No, I didn't peel (I never do, I hate doing it!) Mine ended up very smooth- I suppose a lot of it is what kind of tomatoes are used. I used Cherokee Purple and Beefsteak and neither are thick skinned. I don't see why you couldn't buzz it with an immersion blender if you needed to.

                    1. re: weezieduzzit

                      I made tomato jam using the recipe from the Sept. issue of Food & Wine. You grate the tomatoes on a box grater, no skin.

                      1. re: BeefeaterRocks

                        That's interesting BR. I came across a tomato risotto recipe that uses the same technique though I have yet to try. In any event, I made the jam referenced by weezie (thank you!) and the flavor is very interesting. Have to finish cooking it down tonight.

            2. http://chickensintheroad.com/farm-bel... This is a lot like the other posted recipe, and I think it is the one I grew up with. We called it tomato jam, and it is terrific with baked chicken, pork chops, that sort of thing. Elevates a chicken sandwich to the stratosphere. My husband once said that there wasn't much that didn't taste better with tomato jam on it.

              I make it about every other year (my recipe is at home, but this is the same on, and my mom says it was from the back of a sure-jell box!). I don't know anyone else who makes it, but they should.

              1. I have not but had a jar given to me by a friend. It was outstanding.


                1. We've made this recipe for Amy's Tomato Jam from the Food in Jars book:
                  Easy & delicious, no peeling needed. We processed it (following her directions), one of our first attempts at this. A success & we hope to make more in September, some to hoard & maybe even enough to share. (Just makes a handful of small jars.)

                  1 Reply
                  1. re: RavaIdli

                    I made the same recipe a week ago and processed. Delicious!