Step-by-Step Method
Step 1: Select and Prepare Tomatoes
Choose tomatoes that are fully ripe but firm. Avoid any that are soft, bruised, or damaged, as they will spoil faster. Wash them thoroughly in cool water and pat dry with a clean cloth. Ensure no moisture remains, as water can promote mold.
Step 2: Sterilize Your Jars
To prevent bacteria or mold, sterilize your jars:
- Boil water in a large pot.
- Submerge the jars and lids in the boiling water for 10 minutes.
- Remove carefully with tongs and let them air-dry completely.
This step ensures your storage containers are completely clean and safe for long-term preservation.
Step 3: Optional – Light Salting
If you want added security against spoilage, lightly sprinkle the tomatoes with sea salt. This draws out excess moisture and enhances shelf life.
Step 4: Layer Tomatoes in Jars
Place the tomatoes gently in your sterilized jars. Avoid overcrowding; each tomato should sit comfortably without pressing too hard against the others.
Tip: You can cut larger tomatoes in half or quarters, but whole small tomatoes tend to preserve better.
Step 5: Cover with Oil
Pour food-grade mineral oil or a natural vegetable oil over the tomatoes until fully submerged. Oil creates a protective barrier that prevents oxygen from reaching the tomatoes, slowing down spoilage and maintaining freshness.
Step 6: Seal and Store
Seal the jars tightly with airtight lids. Store them in a cool, dark place, away from sunlight and temperature fluctuations. Ideal storage temperature is around 10–15°C (50–59°F).
Step 7: Wait and Enjoy
Believe it or not, these tomatoes can last for years without losing their flavor or texture. When you need a fresh tomato for salads, sauces, or sandwiches, simply open the jar, rinse off the oil, and enjoy as if it were summer.
Some people even report that after 10 years, the tomatoes taste just like they did when freshly picked!
Tips for Best Results
see continuation on next page
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