I absolutely adore tomatoes! I think it must be genetic – my grandfather loves eating tomatoes like apples – with just a grind of salt on them. I add tinned tomatoes to everything – curries, stews, soups, pasta and more. I must have lived on a tomato farm in my previous life because I cannot get enough of these sweet and juicy fruits (yes can you believe tomato is a fruit!). A while ago we went away with family and my mother in law made me realise that tinned tomatoes put sugar in the tomatoes to balance the flavour. We all know that chef’s say you must put sugar in tomato recipes to help balance the acidity of the tomatoes. It goes to show that most store-bought foods have extra ingredients in them that you may not even know about. I am trying to completely decrease our sugar consumption in our house and so added sugar in tinned tomato is a huge NO NO. Tinned tomatoes also contain Calcium CHloride ( a chemical which is a salt used to de-ice roads!) I swore when tomatoes came into season I was going to make my own tinned tomato due to our high consumption of tomatoes.
It is really easy to make tinned tomatoes, a little messy but so worth the extra bit effort. Make sure you use boiling water to remove the tomato skins. Be patient when cooking the tomato down – it really enhances the flavour. Use your homemade tinned tomatoes in any dish you can think of – including soups, Curry’s, stews and anything else you can think of.
Home Made Tinned Tomato
Cook Time: 2 Hours
2kg Large Tomato
- Make a cross slit in the base of the tomato.
- Add to a large bowl and pour boiling water all over the tomato’s – leave for 5 minutes. You will see the skin start to peel off.
- Carefully (use a large spoon as to not burn yourself) remove the tomatoes from the hot water and carefully peel the skins of the tomato.
- Remove the stalk from the tomato and cut into chunks.
- Add to a large pot and cook for 2 hours. By cooking the tomatoes they will sweeten and the water will evaporate which will condense the flavour.
- Sterlisilis the containers by boiling the bottles in water for 5 minutes.
- Pour the mixture into the bottles and let cool.
- Use in all your tasty stews, curry’s and soups.
You can freeze this tomato mixture. If you are using glass bottles ensure that you refrigerate the glass bottles prior to freezing. Make sure when filling up the glass bottles that you leave 2 inches of space from the top as the mixture will expand.