18 Delicious Tomato Canning Recipes for Beginners

Ever find yourself staring at a bounty of tomatoes, wondering how to preserve their summer sweetness? You’re in luck! Our roundup of 18 Delicious Tomato Canning Recipes for Beginners is your ticket to savoring that garden-fresh flavor all year long. From tangy salsas to rich sauces, these easy-to-follow recipes will turn your kitchen into a canning haven. Let’s get those jars ready—your future self will thank you!

Classic Tomato Basil Sauce

Kickstart your culinary adventure with this timeless Classic Tomato Basil Sauce, a staple that’s as versatile as it is delicious. You’ll love how its simplicity lets the quality of the ingredients shine, making it perfect for pasta, pizza, or even as a dipping sauce.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) whole peeled tomatoes, hand-crushed
• 1/4 cup fresh basil leaves, torn
• 1 tsp sugar
• 1/2 tsp finely ground black pepper
• 1/2 tsp salt

Instructions

1. Heat the rich extra virgin olive oil in a large saucepan over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant and golden, about 1 minute, stirring constantly to prevent burning.
3. Pour in the hand-crushed tomatoes, including their juices, and stir to combine with the garlic.
4. Season with sugar, finely ground black pepper, and salt, then bring the mixture to a gentle simmer.
5. Reduce the heat to low and let the sauce simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
6. Remove the saucepan from the heat and stir in the torn fresh basil leaves, allowing the residual heat to wilt them.
7. For a smoother texture, blend the sauce with an immersion blender until your desired consistency is reached.

Unbelievably fresh and vibrant, this sauce boasts a velvety texture and a balance of sweet and tangy flavors. Try it over spaghetti for a classic dish, or get creative by using it as a base for homemade pizza.

Spicy Tomato Jam

Mmm, have you ever tried something that’s both sweet and spicy, with a hint of tanginess? That’s exactly what this Spicy Tomato Jam brings to the table—a perfect balance of flavors that’ll jazz up any meal.

Ingredients

• 2 pounds ripe, juicy tomatoes, finely chopped
• 1 cup granulated sugar
• 1/4 cup apple cider vinegar, with a sharp tang
• 1 tablespoon fresh ginger, grated to release its spicy aroma
• 1 teaspoon red chili flakes, for that kick
• 1/2 teaspoon ground cinnamon, adding warmth
• 1/4 teaspoon salt, to enhance all the flavors

Instructions

1. In a large, heavy-bottomed pot, combine the chopped tomatoes, sugar, and apple cider vinegar. Stir well to mix.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Stir occasionally to prevent sticking.
3. Add the grated ginger, red chili flakes, ground cinnamon, and salt. Stir to incorporate all the spices evenly.
4. Simmer the mixture for about 1 hour and 15 minutes, stirring every 15 minutes, until it thickens to a jam-like consistency. Tip: If the jam starts to stick, lower the heat slightly.
5. To test if the jam is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done. Tip: The jam will thicken more as it cools.
6. Once done, remove from heat and let it cool slightly before transferring to jars. Tip: Sterilize your jars beforehand to ensure the jam stays fresh longer.

Kick your breakfast up a notch by spreading this jam on toast, or use it as a glaze for grilled meats. The texture is luxuriously thick, with bursts of tomato and a lingering heat that’s utterly addictive.

Homemade Tomato Ketchup

Let’s face it, there’s nothing quite like the taste of homemade tomato ketchup. It’s fresher, richer, and you can tweak it just how you like. Plus, making it yourself means you know exactly what’s going into it.

Ingredients

• 6 lbs ripe, juicy tomatoes, roughly chopped
• 1 cup apple cider vinegar, with a tangy kick
• 1/2 cup light brown sugar, packed for sweetness
• 1 medium onion, finely diced for a subtle crunch
• 3 garlic cloves, minced to release their aromatic flavor
• 1 tsp smoked paprika, for a deep, smoky undertone
• 1/2 tsp finely ground black pepper, for a slight heat
• 1/4 tsp ground cloves, adding a warm spice note
• 1 tbsp kosher salt, to enhance all the flavors

Instructions

1. In a large pot, combine the tomatoes, onion, and garlic. Cook over medium heat until the tomatoes break down, about 20 minutes, stirring occasionally.
2. Once the mixture is soft, blend it until smooth using an immersion blender or a regular blender. For a smoother ketchup, strain the mixture through a fine mesh sieve to remove any seeds and skins.
3. Return the blended mixture to the pot. Add the apple cider vinegar, brown sugar, smoked paprika, black pepper, cloves, and salt. Stir well to combine.
4. Simmer the mixture on low heat, stirring occasionally, until it thickens to your desired consistency, about 1 to 1.5 hours. Tip: Keep the lid slightly ajar to allow steam to escape and help the ketchup thicken.
5. Once thickened, taste and adjust the seasoning if necessary. Tip: If you prefer a sweeter ketchup, add a bit more brown sugar; for more tang, a splash more vinegar.
6. Let the ketchup cool to room temperature before transferring it to jars or bottles. Tip: Sterilize your containers first to ensure the ketchup keeps longer.

Your homemade tomato ketchup will have a vibrant, fresh tomato flavor with the perfect balance of sweet and tangy. It’s fantastic on burgers, fries, or even as a base for barbecue sauce. Enjoy the fruits of your labor!

Roasted Garlic and Tomato Spread

Kickstart your next gathering with this effortlessly delicious Roasted Garlic and Tomato Spread. It’s the perfect blend of savory and sweet, with a creamy texture that’ll have everyone asking for the recipe.

Ingredients

• 1 head of garlic, roasted to golden perfection
• 2 cups of ripe cherry tomatoes, bursting with sweetness
• 1/4 cup of rich extra virgin olive oil
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt, for that perfect seasoning
• 1 tablespoon of fresh basil, finely chopped for a fragrant finish

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting.
2. Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap in foil. Roast for 30 minutes until soft and golden.
3. While the garlic roasts, toss the cherry tomatoes with 1 tablespoon of olive oil on a baking sheet. Roast in the oven for 20 minutes until they start to burst.
4. Let the garlic and tomatoes cool slightly, then squeeze the garlic cloves out of their skins into a food processor.
5. Add the roasted tomatoes, remaining olive oil, black pepper, and sea salt to the food processor. Blend until smooth.
6. Stir in the chopped fresh basil by hand for that extra pop of flavor.
7. Transfer the spread to a serving bowl and let it sit for 10 minutes to allow the flavors to meld together beautifully.

Delightfully creamy with a hint of sweetness from the tomatoes and a deep, savory note from the roasted garlic, this spread is a dream on crusty bread or as a vibrant addition to your cheese board.

Sun-Dried Tomatoes in Olive Oil

Hey, have you ever tried making sun-dried tomatoes in olive oil at home? It’s simpler than you think and packs a punch of flavor that beats store-bought versions any day.

Ingredients

• 2 cups of ripe, juicy cherry tomatoes, halved
• 1 cup of rich extra virgin olive oil
• 3 cloves of garlic, thinly sliced
• 1 tbsp of dried oregano
• 1 tsp of sea salt
• 1/2 tsp of crushed red pepper flakes

Instructions

1. Preheat your oven to 200°F, setting it to the lowest possible temperature to slowly dehydrate the tomatoes.
2. Arrange the halved cherry tomatoes cut-side up on a baking sheet lined with parchment paper for easy cleanup.
3. Sprinkle the sea salt evenly over the tomatoes to enhance their natural sweetness as they dry.
4. Place the baking sheet in the oven and let the tomatoes dry for about 6 hours, checking occasionally. They’re done when shriveled but still slightly pliable.
5. While the tomatoes are cooling, heat the olive oil in a small saucepan over low heat. Add the garlic slices, oregano, and red pepper flakes, warming them for 2-3 minutes to infuse the oil with flavor. Tip: Keep the heat low to avoid burning the garlic.
6. Layer the cooled tomatoes in a clean, dry jar, then pour the warm infused oil over them, ensuring they’re completely submerged. Tip: Use a chopstick to remove any air bubbles for better preservation.
7. Seal the jar and let it sit at room temperature for a day before refrigerating. This allows the flavors to meld beautifully. Tip: For best results, wait a week before using to let the flavors fully develop.

You’ll love the intense, concentrated flavor of these tomatoes, with a slight chewiness that’s perfect for tossing in pasta or topping bruschetta. Yum, they also make a great gift when presented in a pretty jar!

Tomato and Onion Relish

Did you know that a simple Tomato and Onion Relish can elevate your meals from ordinary to extraordinary? This tangy, sweet condiment is a breeze to make and packs a punch of flavor that’ll have you reaching for seconds.

Ingredients

• 2 cups ripe, juicy tomatoes, diced
• 1 large sweet onion, finely chopped
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over low heat until shimmering, about 2 minutes.
2. Add the finely chopped sweet onion to the pan, stirring occasionally, until they become translucent, about 5 minutes.
3. Tip: Keep the heat low to avoid burning the onions, which can add a bitter taste to your relish.
4. Stir in the diced ripe tomatoes, apple cider vinegar, granulated sugar, finely ground black pepper, and sea salt.
5. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally.
6. Tip: Simmering helps the flavors meld together beautifully, so don’t rush this step.
7. Reduce the heat to low and let the mixture cook uncovered for 20 minutes, or until it thickens to your liking.
8. Tip: For a smoother relish, you can mash the tomatoes slightly with the back of your spoon as it cooks.
9. Remove from heat and let cool to room temperature before serving.

This Tomato and Onion Relish boasts a perfect balance of sweet and tangy, with a texture that’s both chunky and spreadable. Try it on grilled meats, sandwiches, or even as a vibrant topping for your morning avocado toast.

Green Tomato Chutney

Alright, you’ve got a bunch of green tomatoes staring at you from the garden, and you’re not sure what to do with them. Let’s turn those tangy gems into a vibrant green tomato chutney that’s bursting with flavor.

Ingredients

• 4 cups chopped green tomatoes, firm and slightly tart
• 1 cup light brown sugar, packed for sweetness
• 1/2 cup apple cider vinegar, with a sharp tang
• 1 small yellow onion, finely diced for a subtle bite
• 1/2 cup golden raisins, plump and sweet
• 1 tbsp fresh ginger, grated for a spicy kick
• 1 tsp mustard seeds, for a pop of texture
• 1/2 tsp ground cinnamon, warm and aromatic
• 1/4 tsp ground cloves, deeply fragrant
• 1/4 tsp salt, to balance the flavors

Instructions

1. In a large, heavy-bottomed pot, combine the green tomatoes, brown sugar, apple cider vinegar, onion, raisins, ginger, mustard seeds, cinnamon, cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer uncovered for 45 minutes to 1 hour, stirring every 15 minutes, until the chutney thickens and the tomatoes break down. Tip: If the chutney starts to stick, lower the heat and stir more frequently.
4. After about 30 minutes, taste the chutney and adjust the seasoning if needed. Tip: Want it sweeter? Add a bit more sugar. Prefer more tang? A splash of vinegar will do.
5. When the chutney reaches a jam-like consistency and coats the back of a spoon, remove it from the heat. Tip: For a smoother texture, use an immersion blender to pulse a few times before cooling.
6. Let the chutney cool to room temperature before transferring it to jars or serving.

Unbelievably versatile, this chutney strikes the perfect balance between sweet, tangy, and spicy. Spread it on a grilled cheese sandwich for a twist, or dollop it over roasted meats to add a punch of flavor. The texture is thick and chunky, with little bursts of sweetness from the raisins.

Tomato Salsa with Cilantro and Lime

Ever find yourself craving something fresh, zesty, and downright addictive? This tomato salsa with cilantro and lime is your go-to for a quick, flavorful dip or topping that’ll have everyone asking for the recipe.

Ingredients

• 4 ripe, juicy tomatoes, diced
• 1/2 cup finely chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds removed and finely diced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the diced tomatoes, chopped cilantro, and diced red onion.
2. Add the freshly squeezed lime juice to the bowl for a bright, tangy flavor.
3. Carefully mix in the diced jalapeño, adjusting the amount based on your heat preference.
4. Sprinkle the kosher salt and freshly ground black pepper over the mixture, then stir everything together until well combined.
5. Let the salsa sit for at least 15 minutes at room temperature to allow the flavors to meld together beautifully.

Unbelievably fresh and vibrant, this salsa boasts a perfect balance of tangy lime and spicy jalapeño against the sweet backdrop of ripe tomatoes. Serve it with crispy tortilla chips, over grilled chicken, or as a topping for your favorite tacos for an extra burst of flavor.

Cherry Tomato Preserves

Did you know that cherry tomato preserves can turn your breakfast toast into a gourmet experience? It’s surprisingly easy to make, and the result is a sweet, tangy spread that’s bursting with summer flavors.

Ingredients

• 2 cups ripe cherry tomatoes, halved (look for vibrant, firm ones)
• 1 cup granulated sugar (for that perfect sweetness)
• 1/4 cup fresh lemon juice (bright and zesty)
• 1 tsp finely grated lemon zest (for an aromatic punch)
• 1/2 tsp pure vanilla extract (rich and fragrant)
• A pinch of sea salt (to balance the flavors)

Instructions

1. In a medium saucepan, combine the cherry tomatoes, sugar, lemon juice, and lemon zest. Stir gently to mix.
2. Let the mixture sit for 30 minutes at room temperature. This helps the tomatoes release their juices.
3. After 30 minutes, place the saucepan over medium heat. Bring to a simmer, stirring occasionally.
4. Reduce the heat to low and let it simmer gently for about 45 minutes. Stir every 10 minutes to prevent sticking.
5. When the mixture has thickened and coats the back of a spoon, remove from heat. Tip: To test if it’s ready, draw a line on the spoon—if it holds, it’s done.
6. Stir in the vanilla extract and sea salt. Let it cool for 10 minutes.
7. Transfer the preserves to a clean jar. Seal tightly and store in the refrigerator.

Keep in mind, the preserves will thicken more as they cool. The final product should be glossy with a jam-like consistency. Enjoy it slathered on warm biscuits or as a unique topping for vanilla ice cream. Key to making this recipe shine is using the ripest cherry tomatoes you can find—their natural sweetness is unbeatable.

Tomato Paste with Herbs

Ever find yourself staring at a can of tomato paste, wondering how to turn it into something extraordinary? You’re in luck because this Tomato Paste with Herbs is about to become your new go-to for adding depth and flavor to any dish.

Ingredients

• 1 can (6 oz) of rich, concentrated tomato paste
• 2 tbsp of fragrant extra virgin olive oil
• 1 tbsp of finely minced fresh garlic
• 1 tsp of dried oregano, crushed between your fingers to release its aroma
• 1/2 tsp of crushed red pepper flakes for a subtle kick
• Salt to taste, but start with 1/4 tsp of fine sea salt
• 1/4 cup of fresh basil leaves, thinly sliced for a bright finish

Instructions

1. Heat the extra virgin olive oil in a small saucepan over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and sauté until golden and fragrant, stirring constantly to prevent burning, about 30 seconds.
3. Stir in the tomato paste, dried oregano, crushed red pepper flakes, and sea salt. Cook for 2 minutes, stirring frequently, to meld the flavors.
4. Reduce the heat to low and simmer the mixture for 5 minutes, adding a tablespoon of water at a time if it starts to stick, until it’s thick and aromatic.
5. Remove from heat and fold in the fresh basil leaves until just wilted.

For a silky texture that clings to pasta or a bold base for your next pizza, this Tomato Paste with Herbs delivers. Fresh basil adds a pop of color and freshness, making it as beautiful as it is delicious.

Tomato and Pepperoncini Relish

You’ve probably got those days when you’re craving something tangy, a bit spicy, and utterly refreshing to jazz up your meals. This Tomato and Pepperoncini Relish is your go-to for adding a vibrant kick to sandwiches, grilled meats, or even as a standalone dip.

Ingredients

• 2 cups ripe, juicy tomatoes, finely diced
• 1/2 cup sliced pepperoncini, with their briny liquid
• 1/4 cup finely chopped red onion, for a sharp bite
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, for a bright acidity
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, to enhance all the flavors

Instructions

1. In a medium mixing bowl, combine the finely diced tomatoes, sliced pepperoncini, and chopped red onion.
2. Drizzle the extra virgin olive oil and fresh lemon juice over the mixture. Tip: The olive oil not only adds flavor but helps meld the ingredients together.
3. Sprinkle the finely ground black pepper and sea salt over the top. Tip: Adjust the salt based on the saltiness of your pepperoncini brine.
4. Gently toss all the ingredients until well combined. Tip: Let the relish sit for at least 30 minutes before serving to allow the flavors to deepen.

Out of the bowl, this relish boasts a chunky texture with a perfect balance of tangy, spicy, and slightly sweet flavors. Try it atop a crispy piece of toast or as a lively addition to your next barbecue spread.

Smoky Tomato BBQ Sauce

There’s something about a homemade BBQ sauce that just hits different, especially when it’s got that perfect smoky kick. Today, we’re diving into how you can whip up your own Smoky Tomato BBQ Sauce that’ll elevate any dish it touches.

Ingredients

• 1 cup ketchup (rich, tomatoey base)
• 1/4 cup apple cider vinegar (tangy and bright)
• 1/4 cup brown sugar (deep, molasses sweetness)
• 1 tbsp Worcestershire sauce (umami-packed)
• 1 tsp smoked paprika (for that essential smokiness)
• 1/2 tsp garlic powder (earthy and aromatic)
• 1/2 tsp onion powder (sweet and pungent)
• 1/4 tsp cayenne pepper (just a hint of heat)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a medium saucepan, combine all the ingredients over medium heat. Stir well to blend.
2. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is perfect for stirring and won’t react with the acidic ingredients.
3. After 20 minutes, check the consistency. If it’s too thick, add a tablespoon of water at a time until it’s just right. Tip: The sauce will thicken more as it cools, so aim for a slightly thinner consistency than you’d like.
4. Remove from heat and let it cool to room temperature before using. Tip: For an extra smoky flavor, let the sauce sit in the fridge overnight before serving.

Great for slathering on ribs, burgers, or even as a dip for fries, this Smoky Tomato BBQ Sauce is a game-changer with its perfect balance of sweet, tangy, and smoky flavors. The texture is smooth with just enough body to cling to whatever you’re coating, making every bite unforgettable.

Tomato and Apple Chutney

Ready to mix up something sweet, tangy, and a little unexpected? This tomato and apple chutney is your next favorite condiment, perfect for jazzing up sandwiches, cheeses, or even grilled meats.

Ingredients

• 2 cups ripe, juicy tomatoes, diced
• 1 cup crisp, sweet apples, peeled and chopped
• 1/2 cup light brown sugar, packed
• 1/4 cup apple cider vinegar, with a sharp tang
• 1 small yellow onion, finely diced
• 1 tbsp fresh ginger, grated
• 1 tsp mustard seeds, for a pop of flavor
• 1/2 tsp ground cinnamon, warm and aromatic
• 1/4 tsp red pepper flakes, for a subtle heat
• Salt, just a pinch to balance the sweetness

Instructions

1. Heat a medium saucepan over medium heat. Add the mustard seeds and toast for about 30 seconds, until they start to pop.
2. Add the finely diced yellow onion and grated fresh ginger to the pan. Cook for 3-4 minutes, until the onion turns translucent.
3. Stir in the diced tomatoes, chopped apples, light brown sugar, apple cider vinegar, ground cinnamon, red pepper flakes, and a pinch of salt. Mix well to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45-50 minutes, stirring occasionally, until the chutney thickens and the fruits break down.
5. Remove from heat and let cool slightly. The chutney will continue to thicken as it cools.

Finished with a glossy sheen, this chutney strikes a perfect balance between sweet and spicy. Try it slathered on a sharp cheddar sandwich or as a bold accompaniment to roasted pork.

Tomato and Jalapeno Jam

You’ve probably got a bunch of tomatoes and jalapenos sitting in your kitchen right now, wondering how to turn them into something extraordinary. Well, let’s make a Tomato and Jalapeno Jam that’s sweet, spicy, and utterly addictive.

Ingredients

• 2 cups ripe, juicy tomatoes, finely chopped
• 1/2 cup fresh jalapenos, seeds removed and finely diced
• 1 cup granulated sugar
• 1/4 cup apple cider vinegar, with a tangy kick
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp ground cumin, for a warm, earthy note
• 1/2 tsp salt, to balance the flavors

Instructions

1. Combine the chopped tomatoes, diced jalapenos, sugar, apple cider vinegar, lemon juice, cumin, and salt in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer for 45 minutes, stirring every 10 minutes to prevent sticking. The jam should thicken and reduce by about half.
4. To test if the jam is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done. If not, simmer for another 10 minutes and test again.
5. Remove from heat and let cool for 10 minutes before transferring to a clean jar or container.

This jam is a perfect blend of sweet and spicy, with a smooth yet slightly chunky texture. Spread it on toast, mix it into cream cheese for a dip, or glaze your favorite grilled meats for an instant flavor upgrade.

Tomato and Eggplant Caponata

Ready to dive into a dish that’s as vibrant as it is versatile? This Tomato and Eggplant Caponata is a sweet and tangy medley that’ll jazz up your dinner table in no time.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 cups ripe cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp capers, drained
• 1/4 cup green olives, pitted and sliced
• 2 tbsp red wine vinegar
• 1 tbsp granulated sugar
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the red onion and garlic, cooking until fragrant and translucent, about 3 minutes.
4. Toss in the cherry tomatoes, capers, and green olives, cooking until the tomatoes start to break down, about 5 minutes.
5. Pour in the red wine vinegar and sprinkle the sugar over the mixture, stirring to combine. Let it simmer for 2 minutes to meld the flavors. Tip: The vinegar adds brightness, balancing the sweetness of the tomatoes and sugar.
6. Remove from heat and fold in the fresh basil. Season with salt and pepper to taste. Tip: Basil adds a fresh, aromatic finish, so add it last to preserve its flavor.

Vibrant and packed with layers of flavor, this caponata is perfect spooned over crusty bread or as a bold side to grilled fish. The eggplant melts into the sauce, while the capers and olives give it a salty punch that’s downright addictive.

Tomato and Fig Preserves

Believe it or not, combining tomatoes and figs might sound unusual, but this preserve is a game-changer for your breakfast toast or cheese board. It’s sweet, tangy, and utterly addictive.

Ingredients

• 2 cups ripe, juicy tomatoes, diced
• 1 cup fresh figs, stemmed and quartered
• 1 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 tsp finely grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions

1. In a large, heavy-bottomed pot, combine the diced tomatoes, quartered figs, sugar, apple cider vinegar, and lemon juice. Stir well to mix.
2. Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 45 minutes, stirring every 10 minutes. The mixture should thicken and the fruits will break down.
4. Add the grated ginger, ground cinnamon, and sea salt to the pot. Stir to incorporate and continue simmering for another 15 minutes.
5. To test if the preserves are ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done. If not, simmer for an additional 5 minutes and test again.
6. Remove the pot from the heat and let the preserves cool for 10 minutes before transferring to sterilized jars.

Now you’ve got a jar of Tomato and Fig Preserves that’s bursting with flavor. The texture is luxuriously thick, with little bits of fig and tomato that melt in your mouth. Try it slathered on warm biscuits or as a sweet contrast to sharp cheddar cheese.

Tomato and Mango Chutney

Mmm, imagine the perfect balance of sweet and tangy in every bite—that’s what this tomato and mango chutney brings to your table. It’s a vibrant condiment that’ll jazz up any meal, from grilled meats to your morning toast.

Ingredients

• 2 cups ripe, juicy mangoes, peeled and diced
• 1 cup vine-ripened tomatoes, finely chopped
• 1/2 cup light brown sugar, packed
• 1/4 cup apple cider vinegar, with a tangy kick
• 1 small red onion, finely minced
• 1 tbsp fresh ginger, grated
• 1 tsp mustard seeds, for a pop of flavor
• 1/2 tsp red chili flakes, for a subtle heat
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. In a medium saucepan, combine the mangoes, tomatoes, brown sugar, and apple cider vinegar over medium heat. Stir until the sugar dissolves, about 3 minutes.
2. Add the red onion, ginger, mustard seeds, chili flakes, and sea salt to the saucepan. Stir well to combine.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the chutney thickens and the fruits break down.
4. Tip: For a smoother chutney, use a potato masher to lightly crush the fruits halfway through cooking.
5. Tip: Keep an eye on the heat to prevent burning—low and slow is the way to go.
6. Tip: Taste and adjust the seasoning with a pinch more salt or sugar if needed, but remember the flavors will deepen as it cools.
7. Remove from heat and let cool to room temperature before serving. The chutney will continue to thicken as it cools.

Bursting with tropical sweetness and a hint of spice, this chutney is a delightful contrast of textures—chunky yet smooth. Try it as a bold sandwich spread or a lively accompaniment to cheese platters for an unexpected twist.

Tomato and Peach Salsa

Looking for a fresh twist on your summer snack game? This tomato and peach salsa is your go-to for a sweet, tangy kick that’s perfect for those lazy afternoons or lively gatherings.

Ingredients

• 2 cups ripe, juicy peaches, diced
• 1 cup firm, fresh tomatoes, diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. In a large mixing bowl, combine the diced peaches and tomatoes.
2. Add the finely chopped red onion and diced jalapeño to the bowl.
3. Pour the freshly squeezed lime juice over the mixture to add a zesty flavor.
4. Sprinkle in the chopped fresh cilantro, sea salt, and finely ground black pepper.
5. Gently toss all the ingredients together until well combined. Tip: For the best flavor, let the salsa sit for at least 30 minutes before serving to allow the flavors to meld.
6. Taste and adjust the seasoning if necessary. Tip: If you prefer a spicier salsa, add more jalapeño or include some of the seeds.
7. Serve chilled with your favorite tortilla chips or as a topping for grilled chicken or fish. Tip: For an extra touch, garnish with a few cilantro leaves before serving.

Kick back and enjoy the vibrant mix of sweet peaches and tangy tomatoes, with just the right amount of heat from the jalapeño. This salsa is not only a feast for the taste buds but also a colorful addition to any table. Try it atop a crisp salad or alongside a chilled margarita for the ultimate summer treat.

Conclusion

Looking to preserve the bounty of tomato season? Our roundup of 18 beginner-friendly canning recipes is your ticket to delicious, homemade goodness all year round. Whether you’re a first-timer or looking to expand your repertoire, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy canning!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.