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Canned Cherry Tomato Recipe - Pomodorini in Salsa


Cherry tomatoes are quite nice in a salad. But they're also nice canned, and when canned are a perfect ingredient to add to sauces, or even top a pizza.

Prep Time: 1 hour

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours, 30 minutes

Yield: Several jars canned tomatoes


  • 6 2/3 pounds (3 k) cherry tomatoes, if possble vine-ripened
  • An onion, finely sliced
  • A sprig of wild fennel, finely chopped (use a teaspoon of fennel seeds if you cannot find wild fennel)
  • Salt to taste
  • A teaspoon of sugar
  • Several 1-cup (250 ml) canning jars
  • Olive oil


Wash and coarsely chop 4 pounds of the tomatoes and put them in a casserole with the onion, fennel, sugar, and salt to taste. Cover, bring to a boil, and simmer for 15 minutes. Uncover and cook 15 minutes more.

Put the tomatoes through a food mill or blend them, and return them to the pot with the remaining tomatoes. Bring to a boil, lower the flame, and simmer 5-7 minutes.

Transfer the sauce to canning jars, cover each with a thin layer of olive oil, and seal the jars with their lids. Sterilize them by putting them in a canning pot with ample water to cover, bringing the pot to a boil, and simmering the jars for an hour. Let them cool and put them in a cool dry place.

Want to use some right off? Make pasta with wild fennel and peppers.
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