In France, making preserves is a culinary tradition passed down from generation to generation. Nothing is more satisfying than enjoying homemade tomato sauce on a steaming plate of pasta, even in the heart of winter.

How to choose the ideal tomatoes?

Not all tomatoes are created equal when it comes to canning. For best results:

Choose fleshy varieties like Roma or San Marzano, which are rich in pulp and low in water content.
Make sure they are fully ripe, with smooth skin and a uniform color. A good indicator? The stem detaches easily from the fruit.