Tried and Tested Tomato Preserve Recipes

If you're not sure where to start with making preserves, our FormAdore friends from Instagram are here to save the day: @makebentonotwar, @pysznieczyprzepysznie and @obiaddlataty. On our pages, they share simple recipes for delicious sauces and pickled vegetables that will conquer your pantry, and in winter, tantalise your taste buds, bringing back the taste of summer. Have we whetted your appetite? Then grab your Weck jars and let's get cracking!

Malwina and Wojtek from @makebentonotwar, who sent us the recipe and took the photos below, revealed that this is their favourite winter sauce. It's wonderfully warming and makes for a super-speedy dinner – just mix it with pasta and whatever vegetables you have to hand, and hey presto! It also makes a delicious base for shakshuka and works a treat with rice and grains. Doesn't that sound just perfect? And it tastes even better.

Ingredients:

• 2 kg ripe Roma tomatoes
• 750 g courgettes
• 1 kg red peppers
• 1 large head of garlic
• 2 onions
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sweet paprika powder
• half a teaspoon ground black pepper
• 2-3 teaspoons salt
• 3 tablespoons olive oil
• 3-4 tablespoons balsamic vinegar

Preparation:
1. Wash the tomatoes, cut them lengthwise in half, and arrange them skin-side down on a baking tray. Cut the courgettes into thicker slices or cubes and add them to the tomatoes. Peel the onions and cut them into quarters. Add the onions and the head of garlic (do not peel the garlic) to the vegetables. Drizzle the vegetables with 2-3 tablespoons of olive oil. Bake at 200 degrees Celsius for about 30 minutes, until the vegetables are soft.

2. Cut the peppers lengthwise in half, remove the seeds. Arrange them on a second large baking tray, skin-side up. Place in the oven preheated to 200 degrees Celsius with fan assist. Bake for about half an hour or longer, until the skin on the peppers is very wrinkled and darkened.

3. Remove and discard the skins from the tomatoes. Place the peeled tomatoes, courgettes, and onion in a large pot. Squeeze the garlic cloves from their skins and add to the tomatoes. Peel the peppers and add to the pot. Blend everything thoroughly with a hand blender. Add the spices and vinegar to the vegetables and mix. The sauce should already be thick enough, so it just needs to be heated very thoroughly (if not, cook until your preferred consistency is reached). Caution! The sauce will splutter, be careful not to burn yourself. Ladle the hot sauce into dry, sterilised decorative jars and seal. Sterilise for about 20-25 minutes from the point the water boils.

Pickled cherry tomatoes? Why not! These original preserves will be a fantastic addition to vegetable and meat dishes, but also a delicious and unusual snack for winter days. Sylwia, who runs the Instagram account @obiaddlataty and is also the author of the photos below, shared her recipe with us.

Ingredients:

• Approx. 1 kg cherry tomatoes

Brine ingredients:

• 2l water,
• 1 cup vinegar
• 1 cup sugar
• 2 tablespoons rock salt
• 2 tablespoons black peppercorns

Additionally, for each jar:

• 1 clove of garlic
• fresh or dried herbs (e.g., basil, oregano, thyme)
• a few mustard seeds
• 1 tablespoon rapeseed oil

Preparation:

1. Place all brine ingredients in a pot and bring to a boil, stirring occasionally.

2. Tightly pack washed and dried cherry tomatoes into jars.

3. To each jar, add 1 clove of garlic sliced, sprinkle in mustard seeds and herbs, and pour in a tablespoon of oil. Cover with the warm brine.

4. Sterilise the jars for approx. 7-9 minutes from the moment the water boils. It's a good idea to place a cloth at the bottom of the pot to cushion any knocks against the bottom. Remember, Weck brand jars should not be placed upside down!

Monika from @pysznieczyprzepysznie has prepared a recipe for a delicious Italian tomato sauce that works with everything! For pizza, lasagne, pasta, or with sautéed minced meat as a Bolognese sauce. It's a quick and simple recipe that will save you work when cooking winter dinners, and the sauce will taste like juicy tomatoes picked straight from the vine :)

Ingredients:

• 2 kg Roma tomatoes
• 2 onions
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon salt

Preparation:
1. Wash the tomatoes, score the skin, and pour boiling water over them. Leave the tomatoes in the hot water for 5 minutes, then drain the water, remove the skins, and chop them into smaller pieces.
2. Peel the onions and dice them. Heat the olive oil in a large frying pan, add the onion and sauté until lightly translucent. Add the garlic and fry for about 10 seconds.
3. Add the chopped tomatoes to the pan and fry over medium heat for about 20 minutes until the tomatoes soften and some of the water evaporates. Add the sugar, salt, and dried herbs to the sautéed tomatoes and mix.
4. Wash and sterilise the jars. Ladle the sauce into the jars, wipe dry the rim where the rubber seal will sit. Place the lids and attach two clips to each jar. The jars prepared this way can be sterilised.
5. Place a cotton cloth at the bottom of a large pot, arrange the jars, and fill with water up to 3/4 of their height. Cover the pot with a lid and place over low heat. Sterilise for about 20 minutes from boiling point.
6. Remove the jars and leave at room temperature to cool. Label with labels. Jars prepared this way can be stored for up to 9 months.

All preserves were made in Weck jars. If you're looking for accessories to help you with jarring, check out our range of preserving accessories and our Magazine: Jars for all time. Bottle up summer in a jar. Happy preserving!