Canning tomatoes has a history dating back centuries, and has been an essential practice for storing and enjoying tomatoes all year round. As the versatility of tomatoes in the kitchen became more appreciated, people looked for ways to preserve them for off-season use. Early preservation techniques included methods such as sun drying and dehydration. Today, the market offers a wide variety of tomato canning products, from tomato sauces with herbs to canned tomatoes in different shapes and sizes. Canned tomatoes have become a staple in global cuisine, used in a variety of dishes, from pasta and pizza to stews and sauce. Making tomato preserves is a great way to enjoy the flavor of fresh tomatoes all year round. Here is a basic recipe to prepare tomato preserves:

Ingredients: Ripe tomatoes (the amount you want, depending on how much preserve you want to make), A teaspoon of salt to taste, 1 tablespoon of sugar for each kg. of tomatoes, Canning jars with airtight lids.

Preparation: Wash the tomatoes well and remove any dirt. Choose ripe, good quality tomatoes. You can use different varieties for a more complex flavor. Remove the stems and cut the tomatoes into large pieces. Place the tomato pieces in a large pot over medium-high heat. Cook the tomatoes, stirring occasionally, until they break down and form a thick mixture. This can take about 30-60 minutes, depending on the amount of tomatoes and the type of tomatoes you use. Add the salt and sugar (if you choose to use it) to the tomato mixture and continue cooking until it reaches the desired consistency. While the tomatoes are cooking, sterilize the jars and lids by submerging them in boiling water for at least 10 minutes. Carefully remove the jars and let them dry. Fill the sterilized jars with the hot tomato mixture. Leave about 1cm of space at the top. Make sure there are no air bubbles in the jars. You can gently tap the jars on the counter to help release the bubbles. Wipe the rims of the jars with a clean, damp cloth. Place the airtight lids and screw on tightly. Place the filled jars in a large pot of hot water (water bath). Make sure the jars are completely submerged in the water. Bring the water to a boil and cook for at least 10-15 minutes to ensure preservation. Carefully remove the jars from the water and let them cool. Once the jars are completely cool, check to see if the lids are sealed. If you can press down and there is no bounce, the jar is sealed properly. Store in a cool, dark place. Ready! Now you have homemade tomato preserves that you can enjoy all year round. You can use it in sauces, stews, or as a base for soups. Enjoy!