HOW TO MAKE diced tomatoes recipe from fresh tomatoes. Step by step instructions walk you through the beginning all the way up to freezing or canning them. This is a great way to preserve your garden tomatoes!
How to Make Diced Tomatoes
It’s raining tomatoes still. A ton of them! It’s time to make my favorite Diced Tomatoes Recipe!
Right now we have a explosion of cherry (hello cherry tomato sauce!), roma (hello roma tomato sauce!) and beef tomatoes of all sizes currently occupying our counter. I love seeing a kitchen full of fresh vegetables but it also gives me a slight overwhelming fear of anxiety because I know I have to go to work on them and start preparing our tomatoes to last the next few months.
We pretty much only buy tomato sauce or tomato products during the months of May and June. July, August and September gives us fresh tomatoes by the basket full while October-April supplies us tomatoes that were canned or frozen months prior.
It’s always a special feeling when its a cold Wintry day and you can still enjoy some fresh tomatoes you grew months prior when the garden wasn’t covered in snow.
Homemade Diced Tomatoes
I tend to use a ton of diced tomatoes in recipes. Before having the garden I would buy a few cans of diced tomatoes a week to throw in casseroles, pasta dishes and soups. Since having the garden there is no more diced tomato can buying as now it’s all homemade. And we love growing our tomatoes from seed!
Not only is it incredibly easy to make homemade diced tomatoes but it’s just as easy to make them last. I tend to freeze my diced tomatoes (like I do our stewed tomatoes) instead of canning. That means if you are still a bit fearful of that pressure cooker you can still preserve and save your tomatoes to last months!
I have been meaning to make a Diced Tomatoes walk through for ages but somehow I always forget. This year I wasn’t going to let it happen. With a big supply of tomatoes I put a afternoon aside to make a few batches of diced tomatoes and document it for you step by step (no matter how dirty my camera got!).
I hope this helps you both make diced tomatoes and preserve them! I think after you see how easy and delicious this recipe is you won’t be buying the cans anymore!
Diced Tomatoes Ingredients
You will need 4 simple ingredients for diced tomatoes: tomatoes, salt, pepper and basil.
Diced tomatoes recipe
Step 1. You will need one pound of tomatoes for 1 15 oz can of diced tomatoes. The best tomatoes to use are roma, plum and beef tomatoes. I always weigh my tomatoes to get a accurate amount.
I almost always prefer using roma tomatoes for diced tomatoes for my diced tomatoes recipe. I think they are best for cutting and aren’t overly juicy. Every now and then I will also throw a beef with them if there are some other tomatoes I need to get rid of.
You are giving them a ice bath to shock them and stop them from cooking. Let them sit in this water for a few minutes until you can touch them.
How to Dice Tomatoes
Step 4: Place tomato on cutting board.
Step 8: Dice the tomatoes up into small sizes. I cut them to about the same size as they would be in cans. Do you see all the juices that came out of the tomatoes? Make sure you keep all these juices and put them in the saucepan below. These juices are like gold!
Now you have a few options. You can eat them right away, throw them in a mason jar and refrigerate to serve tomorrow, or freeze them to use in a few months.
If you’re going to eat them right away, then serve them on up however you plan on using them!
Canning and Freezing Diced Tomatoes
If you’re going to freeze them, then put them in a freezer bag, label and put in freezer. I like to equal each freezer bag to a 15 oz can so I can easily grab a bag every time a recipe calls for a can.
To defrost the tomatoes run under warm water, then heat accordingly.
Here’s 4 bags ready to be frozen!
Enjoy this diced tomatoes recipe!
Diced Tomatoes RecipePrint
- 1 pound tomatoes roma, plum or beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- Bring a large pot of water to a boil.
- Add tomatoes to boiling water and let boil for 2 minutes.
- Prepare large pot of cold water with ice cubes in to sit on your counter or in sink.
- With slotted spoon remove tomatoes carefully from the boiling water and put in the pot of ice water.
- Once you can touch tomatoes, pull their skins off.
- Dice the tomatoes up into preferred size.
- Put in sauce pan over medium high heat and bring to a boil. Add salt, pepper and basil. Stir.
- Simmer for 10 minutes.
- Enjoy immediately or freeze for later.
- If freezing place in freezer safe bag and put in freezer. This will last for months.
You May Also Like: