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Ah, the simple joy of cherry tomatoes—bright, sweet, and bursting with the essence of summer. I’m genuinely thrilled to share this delightful recipe for preserved cherry tomatoes with you today. It’s a heartfelt thank you to nature’s bounty and a celebration of preserving the very best of the season’s offerings. Whether you’re a seasoned gardener with tomatoes aplenty or a market-goer who couldn’t resist buying these ruby jewels in bulk, this recipe is your ticket to enjoying the taste of summer all year long!
Introduction
Preserving tomatoes might sound like a culinary task reserved for the most experienced cooks, but I’m here to tell you it’s wonderfully simple and gratifying! This preserved cherry tomatoes recipe not only extends the shelf life of your precious tomatoes but also enhances their flavor in a way that’s nothing short of magical. Imagine opening a jar of these preserved beauties on a chilly winter day—each bite is like a burst of summer sunshine!
Ingredients
To make your own preserved cherry tomatoes, you’ll need:
- 2 pounds of fresh cherry tomatoes
- 4 cups of white vinegar
- 2 cups of water
- 2 tablespoons of salt
- 4 cloves of garlic, peeled
- 4 sprigs of fresh thyme
- 2 teaspoons of black peppercorns
- Optional: 1 teaspoon of sugar to balance acidity
How to Make Preserved Cherry Tomatoes
Step-by-Step Instructions
- Prepare the Jars:
- Start by sterilizing your jars and lids. Boil them in a large pot of water for about 10 minutes, then remove and set aside to dry.
- Blanch the Tomatoes:
- Make a small X at the bottom of each tomato with a sharp knife. Blanch the tomatoes in boiling water for 30 seconds, then immediately plunge them into ice water. Peel the skins off once they are cool enough to handle.
- Make the Brine:
- In a saucepan, combine vinegar, water, salt, and sugar (if using). Bring the mixture to a boil, stirring to dissolve the salt and sugar completely.
- Pack the Jars:
- Place a garlic clove, a sprig of thyme, and a half teaspoon of peppercorns into each sterilized jar. Pack the blanched tomatoes into the jars, leaving about 1/2 inch of headspace.
- Fill and Seal:
- Pour the hot brine over the tomatoes, ensuring they are completely covered while maintaining the 1/2 inch headspace. Wipe the rims, place the lids on the jars, and tighten the bands.
- Process the Jars:
- Process the jars in a boiling water bath for 15 minutes. Remove the jars and let them cool undisturbed for 24 hours. Check the seals, and then store in a cool, dark place.
Helpful Tips
- Timing is Everything: Make sure not to overcook the tomatoes during blanching, as they should retain their shape and not get too soft.
- Sterilization is Key: Properly sterilizing your jars and lids is crucial for the longevity of your preserved tomatoes.
Substitutions/Variations
- Spice it Up: Feel free to add a few chili flakes to each jar if you like a bit of heat.
- Herb Variations: Replace thyme with basil or rosemary for a different herbal note.
Frequently Asked Questions
Q: How long do preserved cherry tomatoes last? A: When processed and stored properly, preserved cherry tomatoes can last up to a year in a cool, dark place. Once opened, refrigerate and try to use within a month for the best flavor.
Q: Can I use apple cider vinegar instead of white vinegar? A: Yes, apple cider vinegar can be used for a milder taste, though it may slightly alter the flavor profile of the tomatoes.
Storage Instructions
Keep your unopened jars of preserved cherry tomatoes in a cool, dark place like a pantry. After opening, refrigerate and use within one month.
More Relevant Recipes
If you loved this recipe, try these delightful variations to preserve your summer produce:
Embark on this preserving journey and let every jar of cherry tomatoes remind you of the warm, vibrant summer days. Enjoy the fruits of your labor, and remember, each jar is a treasure trove of flavor, just waiting to enhance any meal. Happy preserving!
PrintPreserved Cherry Tomatoes Recipe
- Total Time: 35 minutes
- Yield: 4 pints 1x
Description
Welcome to a burst of summer flavor, any time of the year! My preserved cherry tomatoes are not only a delightful way to save the summer’s bounty, but they’re also a fantastic addition to any meal needing a pop of bright, tangy flavor. Join me as we dive into the simple joys of home preserving. Trust me, your future self will thank you during those colder months!
Ingredients
- 2 pounds fresh cherry tomatoes
- 4 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 4 cloves garlic, peeled
- 4 sprigs fresh thyme
- 2 teaspoons black peppercorns
- Optional: 1 teaspoon sugar to balance the acidity
Instructions
- Sterilize Your Jars: Start by sterilizing your jars and lids in boiling water for 10 minutes. Carefully remove and allow them to dry completely.
- Prepare the Tomatoes: Make a small X on the bottom of each cherry tomato. Blanch in boiling water for 30 seconds, then transfer to ice water. Peel the skins once cooled.
- Create the Brine: In a saucepan, mix the vinegar, water, salt, and sugar (if using). Bring to a boil, ensuring the salt and sugar dissolve completely.
- Pack the Jars: Place a garlic clove, a sprig of thyme, and half a teaspoon of peppercorns in each jar. Tightly pack in the tomatoes, leaving about 1/2 inch of headspace at the top.
- Seal with Brine: Pour the hot brine over the tomatoes, covering them while keeping the headspace. Wipe the jar rims, apply the lids, and tighten the bands.
- Process: Process the jars in a boiling water bath for 15 minutes. Remove and let cool for 24 hours. Check that the seals are tight.
Notes
- Blanching Tip: Keep an eye on the tomatoes as they blanch; overcooking can make them too soft.
- Flavor Variations: Feel free to add chili flakes for a spicy kick or swap the thyme with basil or rosemary for a different herbaceous note.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: Approx. 50 per serving
- Sugar: 4g
- Sodium: 550mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg