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Canned tomatoes

Preserved Cherry Tomatoes

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What is better than tomatoes at their peak in the summer? Here are some tricks of the trade when it comes to canning tomatoes:

  1. For best results, use tomatoes that are very ripe
  2. When shocking the tomatoes in simmering water be careful not to boil them. Simply submerge them in hot water until the skins start to loosen. This should only take about 15 seconds.
  3. Add a little lemon juice as this will kill any extra bacteria and ensure that the acidity level is satisfactory.
  4. Canned tomato sauce is best if used after six months of making. Unopened jars can be stored in a cool, dry place like the pantry. After opening, keep the sauce refrigerated and it will stay good for up to three days.

These preserved cherry tomatoes have a shelf life of 6 months.

Preserved Cherry Tomatoes

A delicious easy way to use your summer tomatoes

Yield: 4 pints


2 quarts cherry tomatoes
2 tablespoons minced garlic
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh oregano
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons lemon juice


1. Blanch, peel, core and quarter tomatoes.
2. Sterilize jars and lids by boiling in water for 2 min.
3. Heat olive oil in a large Dutch oven.
4. Add garlic and basil, cook till basil is tender and oregano is fragrant (about 2 minutes).
5. Add tomatoes and sugar, simmer uncovered for about 20 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Finish with lemon juice.
Place in hot sterilized mason jars, and place in hot water bath, bring water back to the boil and boil for about 15 minutes longer, remove and let cool, re-bath any jars that don't seal.

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