Diced tomatoes

Diced tomatoes

Suggested material offered in store


2 kilo San Marzano or Romanelli tomatoes

2 garlic cloves

6 small red bird eyes chili pepper

4 tablespoon olive oil


Prepares 4 jars of 500ml



Wash the tomatoes and remove the stem with a tomato corer.

Cut the tomatoes in half and empty the insides using a grapefruit spoon. (Pass the insides in a Tic-Tac for a coulis).

Dice the tomatoes using a OXO vegetable chopper. (See the video)


In a 28cm Julienne saucepan, heat olive oil, 2 whole garlic cloves and 6 red birds eye chili peppers over high heat.

Once the oil is hot, put in the tomatoes, cover and bring to a boil.

Once it’s boiling, cook uncovered for 20 minutes.

Salt and shut the heat.

Remove the garlic and chilies.

Put the tomatoes in a bowl and let cool.



Start to sterilize the lids for 3 minutes in boiling water.

With a funnel, fill 500ml jars with the diced tomatoes (fill up to the neck of the jar).

Well clean the rim of the jar with a paper towel.

Put the cover, screw tightly, and unscrew. Screw again, but without applying force.

Put the jars in an enamel canner pot with grill at the bottom. Fill up with water, until the water level reaches 1 inch over the jars. Once the water boils, let boil at medium heat for 15 minutes.

Turn off the heat AND LET YOUR JARS IN THE WATER until they are lukewarm.


As soon as you have closed the heat, your pots will begin to pop.

Take the pots out of the water and check that the covers has sealed.

Store and enjoy!




4 servings.

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