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  • Writer's pictureAttracta Roach


It is that season when it is time to pick the last of the fruit and some vegetables. You are probably finding you have an excess and are trying to figure out how to avoid wasting. You could cook up a storm and freeze meals, but not everyone has loads of freezer space. This is where preserving is such a good idea. I know some people are afraid to try it, but believe me it is not that hard.

If you have a veggie garden most people are growing tomatoes this time of year, but if you don’t have a garden, don’t let that stop you. You can get tomatoes for a fairly cheap price this time of year at your local farmer’s markets or vegetable shop. They one of the easiest fruits to preserve. Here is a very simple recipe.

What you will need

Glass jars (recycle jars or use mason jars)

Large saucepan/stockpot

A funnel

Wooden spoon


2.5kg of tomatoes

2 tablespoons of fresh lemon juice

1 tablespoon salt

1 tablespoon dried herbs of your choice

Sterilising jars:

  1. Preheat oven to 160°C – 180°C. Place clean jars and lids in a deep saucepan. Cover with cold water.

  2. Bring the water to the boil. Then cover the pan and reduce heat to medium. Boil gently for about 10 minutes.

  3. Using metal tongs, remove jars and lids from boiling water and place upside down on a tray lined with a clean tea towel.

  4. Place in oven for 15 minutes.

  5. While the jars are hot jars pour the sauce into them and cover the jars with their lids


1.Using a blender or fork crush the tomatoes.

  1. Using a blender or fork crush the tomatoes. In the large saucepan, bring the tomatoes to the boil for 10 minutes, stirring constantly.

  2. I don’t remove the seeds and skin, as I like a thick wholesome sauce, but if you prefer a thinner sauce, press the tomatoes through a sieve to remove any skins or seeds.

  3. Return the tomato to the saucepan/stockpot and bring to boil for 10 minutes. In the last minute add the lemon juice, salt, and dried herbs.

  4. Ladle the tomato sauce into each jar, leaving 1cm space from the top

  5. Use a spatula to remove the air bubbles from each jar and fasten the lids on the jars

  6. Label (with name and date of preparation) and store the jars in a cool, dry place for up to one year.

Hope you like this recipe. Have you preserved before? Can you tell us about it? Have you any tips, we would love to hear from you.

Have an earthly passionate weekend,

Attracta & the earthly passion team

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