Recipe courtesy of Laura Calder
Total:
2 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
1 hr 30 min
Yield:
Varies
Level:
Easy

Ingredients

Directions

Pack whole tomatoes into quart/litre jars with a few thyme sprigs, a couple of bay leaves, and an onion slice or two. Close the lids and set the jars on a rack in a deep pan. Add enough water to cover generously. Weight down with a brick so they don't float. Simmer for an hour and a half, until they lose their shape and collapse. Let the jars cool in the water so that they form a tight seal. When done, each jar will look only half full of tomatoes.

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