canning Roma tomatoes

How to Can Peeled Tomatoes – Easy Oven Method for Perfect Results

Canning & Preserving

Peeled tomatoes are one of those pantry staples you’ll always be glad to have on hand. They form the base for countless dishes — from pasta sauces and soups to stews and casseroles.
If you have a big harvest of ripe tomatoes in summer, this recipe is a wonderful way to preserve them. With this simple oven method, you can easily make your own peeled tomatoes to enjoy all year round.

You can use any kind of tomato for canning, but Roma tomatoes work best for this method.

Why Roma Tomatoes?

Roma tomatoes are firm, meaty, and have less moisture than round tomatoes, which makes them ideal for canning. Their structure holds up beautifully during processing, and their rich, concentrated flavor adds depth to sauces and stews.

You can also use beefsteak tomatoes if that’s what you have, but they’re a bit juicier and slightly harder to peel.

Roma tomaten om te pellen en te wecken

Why Can Your Own Tomatoes?

Canning is a tried-and-true way to preserve food without adding any artificial preservatives. When you heat the jars at a controlled temperature, the tomatoes will stay good for years — at least two years, often even longer.

For me, it’s the perfect way to save my homegrown harvest. Tomatoes are only available fresh for a short time in summer and early autumn, but thanks to canning, we get to enjoy them all year long in our favorite dishes.

And honestly, seeing those bright red jars lined up in the pantry is one of the simple joys of summer. We eat a lot of pasta and tomato-based dishes, and it feels so rewarding to cook them with our own garden tomatoes.

What You’ll Need

  • About 2.2 pounds (1 kg) of tomatoes per 1-quart (1-liter) jar
  • Canning jars with lids and rubber seals
  • An oven
  • A canning pot or large stockpot

How to Make Peeled Tomatoes

1. Preheat the Oven

Preheat your oven to 400°F (200°C).
We’re not baking the tomatoes — the goal is to loosen the skins so they’ll slip off easily later.

2. Prepare the Tomatoes

Remove the stems and place the tomatoes upside down (stem side down) on a baking tray.
This way, the skin will heat evenly and start to crack after a few minutes.

3. In the Oven

Place the tray in the oven and bake for 10 to 15 minutes, or until the skins start to split.

4. Peel the Tomatoes

Remove the tray from the oven and let the tomatoes cool for a few minutes.
Then simply pull off the skins — it’s surprisingly easy, especially with Roma tomatoes. The skin usually comes off in one piece.

5. Fill the Jars

Pack the peeled tomatoes tightly into the jars, pressing them down gently so as many as possible fit in and they don’t float later.
Don’t add any liquid — the tomatoes will release enough juice on their own.
Wipe the rims clean and close the jars securely.

6. Canning

Place the jars in your canning pot or a large stockpot and make sure they’re fully covered with water.
Process for 45 minutes at 195°F (90°C).
Afterwards, let the jars cool slowly.

Your peeled tomatoes are now shelf-stable and will keep for years.

Gepelde tomaten wecken

How to Use Your Home-Canned Tomatoes

Now that you have your own supply of canned peeled tomatoes, you can use them in so many ways. They’re the perfect base for pasta sauces, tomato soup, stews, or even pizza.
And since you made them yourself, you can season each dish exactly how you like it.

Some ideas for using your tomatoes:

  • Pasta sauce: Sauté onion and garlic in olive oil, add your tomatoes, and simmer with fresh basil.
  • Stews and tajines: Use them as a base for hearty dishes with meat, vegetables, or legumes. Try a classic Italian ragù or a Moroccan-style tajine.
  • Casseroles: Perfect in a Mediterranean parmentier or similar oven-baked dishes.
  • Tomato soup: Blend your tomatoes with broth, herbs, and a touch of cream — or try a tomato and bell pepper soup for a twist.

More Ways to Preserve Tomatoes

There are many delicious ways to preserve your summer tomato harvest:

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Passata en tomatenstukjes geweckt in flessen en bokalen

How to Can Diced Tomatoes at Home – The Best Way to Preserve Summer Flavor

Canning & Preserving

Nothing beats the taste of homegrown tomatoes. But when the plants are heavy with ripe fruits, you often have more than you can eat fresh. That’s when canning diced tomatoes becomes the perfect solution. By preserving tomatoes in jars, you can enjoy their fresh, summery flavor in soups, sauces, and stews all year long.

In this guide, I’ll show you how to can diced tomatoes step by step. This method keeps the tomato pieces firm and full of flavor – ideal if you like adding real chunks of tomato to your dishes.

Why Can Diced Tomatoes?

Diced tomatoes are incredibly versatile. You can use them:

  • In pasta sauces where you want tomato texture, not just smoothness (great combined with homemade passata for a thicker sauce).
  • In soups or stews, stirred in near the end so the chunks keep their bite.
  • In refined sauces, where a few bright-red pieces of tomato add freshness.

Unlike tomato purée or peeled canned tomatoes, diced tomatoes keep their shape. It’s really the best way to preserve tomatoes if you want ready-to-use pieces that taste like summer.

Which Tomatoes to Choose

I usually go for ripe tomatoes with a full, rich flavor. You can use almost any variety, but I always pick the very best ones—these canned tomato chunks are truly the delicacy of the pantry when it comes to tomatoes. It’s a bit of work, but the reward is the most delicious sauces you’ll ever make.

For this recipe, I peel the tomatoes first. It takes a little extra time, but it gives your dishes a much finer texture in the end. Once you get the hang of the technique, the skins almost slip off on their own.

👉 Got tomatoes with a tough, stubborn skin? No problem! Just use those for passata or soup instead.

What You’ll Need

Ingredients (for 4 jars, 500 ml / 1 pint each):

  • About 4 ½ – 5 pounds (2–2.5 kg) ripe tomatoes
  • 4 tablespoons lemon juice (1 tablespoon per jar) or ½ teaspoon citric acid per jar
  • Salt to taste (about ½ teaspoon per jar, optional)

Equipment:

  • Sterilized canning jars with lids and rings
  • A large pot or water bath canner
  • A slotted spoon and sharp knife
  • A clean kitchen towel

Step-by-Step Guide to Canning Diced Tomatoes

1. Choose the Best Tomatoes

For the best results, pick firm, ripe tomatoes. Paste varieties like Roma or San Marzano are excellent because they contain less water and more flesh. If you want to save seeds for next season, select a few of your healthiest tomatoes and try fermenting tomato seeds – a simple method that helps ensure strong plants next year.

2. Peel the Tomatoes

Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato and dip them into the boiling water for 30–60 seconds. Transfer them to a bowl of ice water, and the skins will slip off easily.

3. Dice the Tomatoes

Cut the peeled tomatoes into uniform chunks. The size is up to you – smaller dices work well for sauces, larger chunks are great for soups.

4. Prepare the Jars

Sterilize your jars and lids by boiling them in water for 10 minutes. Place them on a clean kitchen towel l you are ready to use them.

5. Fill the Jars

Press lightly to release air bubbles but avoid crushing the pieces.

Add 1 tablespoon of bottled lemon juice (or ½ teaspoon citric acid) per pint jar. This ensures safe acidity levels.

Add a pinch of salt if desired.

Pack the diced tomatoes into the jars, leaving about ½ inch (1.5 cm) headspace.

glass jar filled with canned diced tomatoes on countertop

6. Seal and Process

  • Wipe the rims of the jars with a clean cloth.
  • Place the lids on and screw the bands finger-tight.
  • Process the jars in a boiling water bath:
    • Pint jars (500 ml / 1 pint): 35 minutes
    • Quart jars (1 liter / 1 quart): 45 minutes

Carefully remove the jars and let them cool undisturbed for 24 hours. You’ll hear the satisfying “pop” as the lids seal.

Storing and Using Your Diced Tomatoes

Once cooled, check the seals. Store sealed jars in a cool, dark place. Properly processed jars will keep for at least one year.

Whenever you want to cook with real tomato flavor, just open a jar. Stir them into soups, combine them with oven-roasted tomato soup, or mix with canned zucchini for an easy pasta sauce.

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Final Thoughts

Canning diced tomatoes is one of the simplest and most rewarding ways to preserve your garden harvest. You’ll thank yourself in the middle of winter when you open a jar and taste summer sunshine.

Whether you use them for a quick weekday pasta or as the base for a slow-cooked stew, these tomatoes are guaranteed to bring freshness and flavor to your kitchen.

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