The season of cherry tomatoes is virtually over or is still to come. This canning is prepared in summer and preferably with tomatoes of open ground, ripened in the sun and when they are the least expensive.
If you still find them you can can them for next winter, otherwise you will have to wait until next summer. The recipe for cherry tomatoes is simpler than that of the salsa di pomodoro of a previous post, since it is enough to put whole cherry tomatoes in jars accompanied by a little salt and possibly a basil leaf for the amateurs. I use small jars of half a liter, which is enough for a dish intended for 4 people. These cherry tomatoes are used to brighten up pasta dishes such as linguine with shrimp and cherry tomatoes, fish recipes like for this sea bream with vegetables from the garden
We have prepared about twenty jars, which for us is ample enough.
I still give you the recipe, which is very short.
Canned cherry tomatoes
Ingredients for one 1/2 liter jar: 500 g of cherry tomatoes, 1 teaspoon of salt, 1 leaf of basil.
Wash the tomatoes and remove those that are unsuitable for sterilization.
Put the tomatoes into jars by tamping firmly, it does not matter if some tomatoes crack. Add salt and basil, close the jars and let them boil (sterilize) for 1 hour in boiling water. Let the jars cool in the water, dry them and don’t forget to label them.
Keep the cherry tomato jars in a cool, and protected from light, place.
English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.
Thanks in advance!