Slow-cooked tomatoes with basil

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• Maternal Fugg

  23 September 2011

  Maternal Fugg rated and commented on this recipe

  

  These tomatoes are amazing and the perfect answer for a busy mum wanting to impress! Use with salad, pasta, rice - i used some last week over fine beans. The oil you're left with in the jar is scrummilly tomatoey and smells divine. Use it in cous cous or on it's own over a bag of washed salad. I'm just making my second batch and some extra to give away! Oh, and they keep for ages as well - so they're always there on the shelf when you need something to jazz up cheese and biscuits!

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• weeann

  03 June 2012

  weeann commented on this recipe

  would these last longer if packed into sterilised kilner jars and sealed?

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• Mrsfitz

  16 August 2012

  Mrsfitz commented on this recipe

  I would also like to know if packed in sterilised jars will they keep longer? Anyone?

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• Mrsfitz

  16 August 2012

  Mrsfitz commented on this recipe

  I would also like to know if packed in sterilised jars will they keep longer? Anyone?

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Ingredients

• 3kg small tomatoes , from the vine, halved
• 4 tsp herbes de Provence
• large bunch basil , leaves only
• 500ml light olive oil , plus extra for drizzling
• 2 tsp black peppercorns

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Difficulty and servings

Makes enough to fill 3 x 500ml jars

Preparation and cooking times

Prep 15 mins

Cook 3 hrs - 4 hrs

Vegetarian

Ingredients

• 3kg small tomatoes , from the vine, halved
• 4 tsp herbes de Provence
• large bunch basil , leaves only
• 500ml light olive oil , plus extra for drizzling
• 2 tsp black peppercorns

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