Preserve ripe tomatoes in masons jars using a simple water bath canning method for year-round tomato goodness. Delicious for for savory pasta sauces canned tomatoes are your pantry's best friend.

Make sure you have all the supplies - canning kettle, large pot, lots of mason jars.

If you have a garden use your own roma tomatoes or grab a basket at the farm market for tomatoes all winter along. Select ripe tomatoes and wash them thoroughly. Prepare a pot of boiling water.

Blanch the tomatoes by placing them in the boiling water for a few minutes until the skins start to peel off easily. Remove them with a slotted spoon.

Peel the tomatoes and chop them into bite-sized pieces. In a heavy-bottomed pot, stew the chopped tomatoes over low heat to reduce excess water content and concentrate the flavor.

While the tomatoes are stewing, clean and sterilize the jars, rims, and lids. Fill the sterilized jars with the simmered tomatoes, leaving some headspace at the top. Secure the lids tightly on the jars.

Place the filled jars into the canning kettle, ensuring they are completely submerged in hot water. Bring the water to a gentle boil and let the jars process in the water bath for 30 minutes. After 30 minutes, carefully remove the jars from the water bath and allow them to cool on a clean towel or cooling rack.

As the jars cool, you'll hear the satisfying "pop" of the lids sealing, indicating a successful canning process. Store your canned tomatoes in a cool, dark place, and enjoy the taste of summer year-round!