Canning Seasonal Tomatoes. An End of Summer Tradition.
The summer has come to an end, and the last of the seasons produce is overflowing at Jean-Talon Market, begging to be cooked and preserved for the fall and winter. My friends decided to take advantage of the ripe Roma tomatoes that were being sold by the box for nearly nothing, and organized a canning day. I had a blast helping them with the preservation process as seen in this post!
First the tomatoes had to be cut, sliced in an X at the top, to allow their skins to peel more easily when boiled. Then the tomatoes were boiled in salted water for a minute or two, to help remove the skins. Once the tomatoes had cooled slightly, the skins were removed and the flesh of the tomatoes were chopped and tossed into a big pot. The tomatoes were cooked with sauteed white onion, local garlic, basil, olive oil, salt and pepper. The recipe used was inspired by the great Montreal food TV host/writer Josée di Stasio. Once the sauce had reduced, it turned a brilliant orange colour and was ready to be funnelled into sterilized mason jars. To do this, the jars were placed in boiling water and then removed, to then be filled with sauce. Once the jars were closed with sterilized lids, they were then placed back into the boiling water to seal them.
Canning is an enjoyable and rewarding experience that I encourage you and your friends and family to try, a beautiful and delicious way to preserve the taste of summer!