NZ Woman's Weekly

Pickling tomatoes

If you’ve grown tomatoes in your garden this season, you will be collecting them daily right now. But sometimes it can be overwhelming trying to deal with all those tomatoes.

If you’re pressed for time, you can simply throw them in a Ziploc bag and freeze them. They will be great to chop and add to winter stews and sauces.

You can also make a simple pasta sauce for the winter. I make this every year and love opening it up in June. The smell is amazing.

This sauce also has the addition of lemon, which adds flavour and helps retain a good pH in the jar, meaning it’ll keep for longer.


  • 2 tsp olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 5 large tomatoes, chopped
  • ½ lemon, zest only
  • ½ tsp crushed dried chilli flakes (we use two fresh chillies from the garden
  • 2 tsp balsamic vinegar
  • 1 tsp caster sugar

1 To make the sauce, heat the oil in a medium saucepan. Stir in garlic and chopped tomatoes until warmed through. Add lemon zest, chilli, vinegar and sugar. Simmer for 10 minutes and pour into the sterilised jars right to the top while hot. Shake them slightly and push a skewer down to release any air bubbles that have formed.

2 Seal the jars with preserving rings and lids. When the sauce has cooled, the lids will be concave if they have been well-sealed. If not, you’ll need to try again.

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