Tested and Perfected by Food and Wine

Home-Canned Tomatoes

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS 35 MIN
  • SERVINGS: Makes 4 pints
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 pounds tomatoes
  2. 8 basil leaves
  3. 1/4 cup fresh lemon juice
  4. 2 teaspoons kosher salt
  1. Bring a large saucepan of water to a boil. Add the tomatoes and blanch just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to a large, rimmed platter to cool slightly. Slip the skins off the tomatoes. Halve the tomatoes crosswise and squeeze out the seeds. Quarter any large tomatoes and pack into 4 hot sterilized 1-pint jars, stopping 1/2 inch from the top. Bury 2 basil leaves in each jar and add 1 tablespoon of lemon juice and 1/2 teaspoon of salt. Use a knife to release any air pockets. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 1 hour and 25 minutes.