Fresh tomatoes for 2 years, without vinegar: the foolproof method to make them last that long

Wash your tomatoes thoroughly and then slice them.
Blend them in a food processor until you obtain a smooth purée.
Cooking the tomato purée:
Pour the purée into a large saucepan and bring to a boil.
While it’s heating, regularly skim off any foam that rises to the surface.
Continue cooking for a few more minutes to reduce the purée and concentrate the flavors.
Filling the jars:
Immerse your glass jars in boiling water to sterilize them. Let them air dry.
Then fill them with the hot tomato purée, adding a few basil leaves for flavor.
Seal tightly .

Seal the jars tightly, then submerge them in a pot of boiling water for about 30 minutes to create a vacuum seal.
Let them cool in a cool, dry place before storing them in a cupboard.
A few essential precautions
: To ensure long-term preservation, it is essential to check your jars regularly. If you notice any discoloration, a strange odor, or a bulging lid, don’t take any risks and discard them.

Warning: A poorly sterilized jar can be a breeding ground for bacteria! So be sure to follow each step carefully.

How to use your homemade tomato preserves?
These preserves are perfect for: