How to Preserve Fresh Tomatoes for 2 Years Without Vinegar

Tomatoes are one of the most used ingredients in the kitchen, but they spoil quickly. If you’ve ever wished you could enjoy fresh-tasting tomatoes long after the harvest season, the good news is that you can preserve them for up to 2 years without vinegar, while keeping their natural flavor. The secret lies in careful preparation, sterilization, and proper storage. In this detailed guide, I’ll show you exactly how to do it at home.

Why Preserve Tomatoes Without Vinegar?

Most tomato preservation recipes use vinegar, which alters the natural taste of tomatoes and makes them sour. By skipping vinegar, you keep the tomatoes closer to their original sweetness and richness—perfect for sauces, soups, and stews. Instead of vinegar, we rely on:

Sterilization (to kill bacteria and spores)
Salt and heat (to preserve freshness)
Airtight sealing (to prevent contamination)

This way, you get tomatoes that taste almost like fresh-picked ones, even after two years in storage.

Ingredients & Tools

Ingredients:

5 kg fresh ripe tomatoes (firm and juicy, not overripe)
2 tablespoons coarse salt (without iodine)
Optional: a few fresh basil leaves or bay leaves for flavor

Tools:

Large pot for boiling water
Sharp knife
Sterile glass jars with airtight lids (Mason jars are perfect)
Wooden spoon
Slotted spoon
Clean kitchen towel

Step-by-Step Method

1. Select the Best Tomatoes

Choose ripe but firm tomatoes. Avoid any with bruises or mold. Small to medium-sized tomatoes work best for long-term storage.

2. Wash and Peel the Tomatoes

Rinse thoroughly under cold running water.
Make a small “X” incision at the bottom of each tomato.
Drop them in boiling water for 30–60 seconds.
Transfer immediately into ice water.
Peel off the skins easily.

Removing skins helps prevent bitterness and ensures a smooth, fresh texture later.

3. Sterilize the Jars

Wash jars and lids with hot soapy water.
Place jars in boiling water for 10 minutes or in the oven at 120°C for 15 minutes.
Keep them hot until ready to fill (to avoid thermal shock).

4. Fill the Jars with Tomatoes

You can preserve tomatoes whole, halved, or crushed, depending on your preference.

Place peeled tomatoes into jars, pressing gently with a spoon to release some juice.
Add a pinch of salt to each jar (about ½ teaspoon per half-liter jar).
If you like, add a basil leaf or bay leaf for extra flavor.
5. Seal and Process the Jars

This is the most important step for long shelf life:

Close jars tightly with lids.
Place jars in a large pot lined with a towel (to prevent cracking).
Fill the pot with hot water until jars are fully submerged.
Boil gently (water bath) for 90 minutes.
Carefully remove jars and let them cool at room temperature.

As the jars cool, you should hear the “pop” sound of the lids sealing.

6. Storage

Store jars in a cool, dark place (pantry, cellar, or cupboard).
Properly sealed jars last up to 2 years without spoiling.
Once opened, refrigerate and use within 5–7 days.

Tips for Success

Always use new lids to ensure airtight sealing.
Don’t skip the boiling water bath—this kills bacteria that cause spoilage.
If a lid doesn’t seal (it doesn’t pop down), refrigerate that jar and use within a week.
Label jars with the date of preservation so you know when they expire.

How to Use Preserved Tomatoes

These preserved tomatoes are incredibly versatile. You can use them in:

Pasta sauces
Homemade pizza
Stews and soups
Shakshuka
Rice dishes
Or simply blended into fresh tomato juice