Name: Bottled tomatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 16 egg tomatoes (1.5kg), peeled; 3 cup (750ml) tomato juice; 1/2 teaspoon coarse cooking salt; 1 teaspoon sugar

Bottled tomatoes

Preserve your own bottle tomatoes with this recipe from Australian Women's Weekly.

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Makes 2

Prep

10M

Cook

Marinate

36H

Total

1H 10M

Ingredients

16 egg tomatoes (1.5kg), peeled

3 cup (750ml) tomato juice

1/2 teaspoon coarse cooking salt

1 teaspoon sugar

Method

1.Pack tomatoes into two hot sterilised preserving jars (each 1 litre/4 cups), fitted with rubber rings.

2.Combine juice, salt and sugar in small saucepan; bring to a boil. Slowly pour boiling juice over tomatoes until jars are filled to within 1cm of top; seal immediately with lids and clips. Place jars, not touching, in baking dish, add enough boiling water to come 3cm up sides of jars.

3.Stand in very slow oven 1 hour. Remove jars carefully from dish; cool. Stand 36 hours before removing clips.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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