Canned Thai Tomato Broth

barbara lentz


This time of year there is an abundance of fresh tomatoes everywhere. People are just giving them away. I hate to see fresh produce go bad and not get used so I came up with this easy way of canning a tomato broth with Thai inspired flavors that is so versatile in its uses. I use it in Asian soups, Curries, and to flavor rice and noodles. I even use it to just drink on a cold day or I am under the weather it is very medicinal too. Try this.


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5 Min
20 Min
Stove Top


  • 25
    ripe tomatoes sliced
  • 10 clove
    garlic minced
  • 3 Tbsp
    galangal or ginger minced
  • 4 stalk(s)
    lemongrass bruised
  • 1 bunch
    scallions chopped
  • ·
    handful fresh thai basil
  • 2 Tbsp
    chili paste in soybean oil
  • 3 Tbsp
    fish sauce

How to Make Canned Thai Tomato Broth


  1. Place the tomatoes in a large pot and place over medium to high heat. Cook until tomatoes start to soften. Add the remaining ingredients. Reduce the heat to low and continue to cook about 20 minutes pressing and smashing the ingredients with a spoon. Remove from heat and drain through a cheesecloth or large mesh strainer letting fluids drip and pressing the solids to get as much liquid as you can out of the solids.
  2. Discard the solid and ladle into pint jars . Place lids on jars and place in a waterbath for 15 minutes. Make sure jars are sealed. Makes about 6 pints

Printable Recipe Card

About Canned Thai Tomato Broth

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Thai

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