When you say “Tomatoes in a jar,” most people mean one of these two things:
- Canned whole or crushed tomatoes (for sauces, soups, winter storage)
- Marinated/pickled tomatoes in a jar (quick or long-term)
I’ll give you both recipes—canned tomatoes and quick marinated tomatoes.
Tell me which one you meant if you want only one!
⭐ 1. CANNED TOMATOES (Whole or Crushed) — Shelf Stable
Ingredients:
- Fresh tomatoes (Roma or any meaty variety)
- Bottled lemon juice or citric acid (required for safe acidity)
- Salt (optional)
Instructions:
1. Prep tomatoes
- Bring a pot of water to a boil.
- Cut an “X” on the bottom of each tomato.
- Blanch 30–60 seconds, then place in ice water.
- Peel and core.
- Leave whole OR crush by hand.
2. Pack jars
Use clean, hot pint or quart jars.
Add one of the following for safety:
- Pint: 1 Tbsp bottled lemon juice OR ¼ tsp citric acid
- Quart: 2 Tbsp bottled lemon juice OR ½ tsp citric acid
Add ½ tsp salt per pint (optional).
Pack tomatoes in tightly and fill with their juices, leaving ½-inch headspace.
3. Process (Water Bath)
- Place jars in boiling water and process:
- Pints: 35 minutes
- Quarts: 45 minutes
- Remove and let cool 12–24 hours.
Store for up to 1 year.
⭐ 2. QUICK MARINATED TOMATOES IN A JAR
(Ready in 12–24 hours, lasts 1–2 weeks in fridge)
Ingredients:
- 3–4 cups cherry or sliced tomatoes
- 1/3 cup olive oil
- 3 Tbsp red wine vinegar or lemon juice
- 1–2 cloves garlic, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano OR Italian seasoning
- Optional: sliced onion, basil, chili flakes
Instructions:
- Add tomatoes to a clean jar.
- Whisk oil, vinegar, garlic, salt, pepper, and herbs.
- Pour over tomatoes to completely cover.
- Close and refrigerate at least 12 hours.
Use on: salads, sandwiches, pasta, grain bowls, or bruschetta.
⭐ 3. PICKLED TOMATOES (Russian-style)
Tangy, garlicky, amazing with bread or BBQ.
Ingredients:
- Tomatoes (whole or halved)
- 4 cloves garlic
- Fresh dill
- 1 tsp peppercorns
- Brine:
- 2 cups water
- 1 cup vinegar
- 1 Tbsp salt
- 1 Tbsp sugar
Instructions:
- Pack tomatoes, garlic, dill, and peppercorns into a jar.
- Boil brine ingredients until salt/sugar dissolve.
- Pour hot brine over tomatoes.
- Cool, close jar, refrigerate.
- Ready in 2–3 days.
If you tell me which version you wanted—canned, marinated, or pickled—I can give you a more customized recipe.
