Is it the wintertime stash of home-canned tomatoes that appeals? Or the traditions surrounding the process of preservation?

You see the videos on YouTube and TikTok: families in Italy and the U.S. coming together to process and preserve bushels of tomatoes on one hot day at the end of summer when tomatoes are plentiful and ...

EACH MONDAY, from late July through September, I preserve tomatoes. In the thick of the season, I go through about 400 pounds a week. I boil them down into ketchup, and marinara sauce, and salsa, and ...

I love canning, but even I was intimidated by preserving tomatoes. So last week, I bought 50 pounds of plum tomatoes at the farmers market to try to tackle my fears. Mainly, I was daunted by the ...

Across Sacramento kitchens in midsummer, cooks annually see red. The trigger is an avalanche of homegrown tomatoes – or irresistible bargains brought home from the farmers market. In the heart of ...

When those big, plump tomatoes turn from blushing pink to red, it’s time to think about preserving their goodness for year-round use. Tomatoes are without a doubt the most widely home-canned product ...