Italian Style Preserved Peeled Tomatoes (Pelati Tomato)

Posted on Jan 31 2015 - 9:01pm by Marianne

P.s – I see you tapping your feet to the music ;))
5 kg (11.0 Lbs) of Ripe tomatoes made 4x 680g (1.49lbs) bottles. Find fresh organic ripe tomatoes at the farmers market or your local fruit shop when in season. Some fruit shops sell ripe tomatoes especially for preserving. Use these preserved peeled tomatoes on any recipe that would ask for fresh tomatoes or sauce. Especially these recipes.

Italian Style Preserved Peeled Tomatoes (Pelati Tomato)
Yields 4
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  1. 5kg (11.0Lbs) ripe fresh tomatoes – Roma or other types
  2. 4 sprigs of fresh basil washed
You will need
  1. slotted spoon
  2. colander
  3. small paring knife
  4. 2x large sauce pans
  5. large bowl for peelings
  6. ice – or ice pack
  7. wooden spoon
  8. 4x 680g (1.49lbs) glass bottles with lids ( not plastic lids)
  1. Sterilize your bottles and lids in the dishwasher on fast wash.
  2. Bring a large pot with water to boil. Fill another pot with water and ice–ice pack.
  3. You could score a cross on each end of the tomato to help with peeling process.
  4. Once water is boiling place batches of tomatoes into the water and wait for skin to start splitting. ( You are not cooking the tomato, only heating them to help with peeling)
  5. Remove carefully with slotted spoon and place directly into the pot with iced water.
  6. Keep adding the tomatoes to the boiling water and so on. Once tomatoes are finished keep the pot on the boil.
  7. Peel the skin off the tomatoes, core and slice in half. Squeeze some liquid out and expel some seeds in each one.
  8. Slice into wedges and place in a colander to drain.
  9. Stuff each bottle with the tomato and a sprig of basil and poke with the end of a wooden spoon to ensure the jar is full. If you don’t pack the bottles, after the preserving stage the tomatoes will rise, leaving space in the bottle.
  10. Wipe the rim of the bottle and screw the lid on tight.
  11. Place the full bottles into the boiling water for at least 10 minutes to preserve the jar with the heat.
  12. Turn the heat off and leave the bottles inside the pot with water to cool completely.
  13. Store in pantry.
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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  • Nice! I love making passata but don’t use a lot of other tomato based stuff. These would be good to give a little more texture to the sauce though.

    • Thanks Amy! It’s also great for eggs in the morning too!