My mother never canned tomatoes this way.She would clean them and boil to get the skins off cut into quarters and cook them. Them she would place them into hot clean jars place lids on them and we would wait to hear that popping sound. Thats how I did mine last year for the first time, and they were good all last winter we ate them all . As for the fellow who wanted tomatoes and bread just take your cooked tomatoes let them come to a simmer and put regular biscuits (not the flaky ones)in the pot with the tomatoes break them into bite size peices and add a little sugar and some butter ummmm good!

By Carol Blue on September 17, 2011

Instead of "blanching" my tomatoes, I get my gas BBQ screaming hot and put my tomatoes on the grill. It only takes a short time, I just keep turning until they start to char. I put them in a bowl and cover with plastic wrap or foil and cool to the touch. I pick them up and the skins just fall off and I place in my prepared jars. The "fire roasted" taste is fabulous.

By KayLyn Galvin on August 01, 2011

The method of canning tomatoes described here is rather dangerous and certainly not recommended. Proper canning procedures for tomatoes can be found at http://www.uga.edu/nchfp/publications/publications_usda.html.

By DL Foster on July 06, 2011

Do you pour the Lemon Juice in the jar first or mix with the Tomatoes?

By carmen on July 06, 2011

Paula once had a recipes with caned tomatoes and bread I think and I can't find it anywhear. it is one of her sones and hubbys favorite caned tomatos just eat it right of the jar could someone help me find this

By steve on March 06, 2011

I guess Paula and I must be the only two people who can our tomatoes this way. My grandmother and mother always used same recipe for tomatoes and our Italian recipes always come out great. I do not taste any difference in the recipes used with these tomatoes. I guess everyone has their own way of doing things though. It's always worked great for our generations of family.

By Anonymous on August 14, 2010

Paula uses a traditional Italian method of canning her tomatoes which calls for adding water. If you feel as though you would rather not add the water, then please follow your own heart. That's what makes recipes so fun! Everyone does something a little different. Happy Canning! Libbie Summers, Senior Food Editor for Paula Deen

By Anonymous on August 08, 2010

I've been canning for years and this is the first time I have seen a recipe calling for heating tomatoes in water and then adding it to the canning jars. I think I'll stick to straight tomatoes and salt for my canning also.

By Anonymous on August 06, 2010

I agree with the lady from Tybee. I have been canning tomatoes for years and I never add anything in the jars except tomatoes and 1/2 tsp salt for pints and a whole tsp for quarts. I can not see putting water into jar with tomatoes. I love your recipes but this one is wrong sorry. Love your shows

By Anonymous on August 04, 2010

I haven't ever canned any tomatoes, but always wanted to. My mother never canned tomatoes, so I didn't know exactly how it should be done. I thought this was great, and so, so simple. Thanks Paula! p.s. To the other review posted on here, I covered the whole tomatoes with water to blanch them, then cored, peeled and mashed them before putting into jars.

By Anonymous on July 21, 2010

Hey Paula, We usually think alike, I'm from Tybee and I've canned most of my life, snapping beans and shelling peas on the front porch,ya know. Anyhow, I have to disagree with you on the tomatoes. Putting water on a veg that already contain so much water, when you use them in a recipe it will taste very watery unless cooked for hours, the liquid in the tomatoes naturally is enough for canning, try adding a fer fresh basil leaves to each jar. Great! Well l had to go eat my saltines and tomatoes. Tryto get into Lady and Sons every time I come home but no luck yet.

By Anonymous on July 13, 2010