Drowned Tomatoes


1ltr olive oil
1 bulb of garlic divided into cloves and lightly crushed
3 sprigs of rosemary
2 sprigs if thyme
1kg of small cherry tomatoes red and yellow

Gently heat the oil with the garlic and herbs
for 5 minutes.

Add the tomatoes, boil for 5 minutes then reduce the heat and cook for 15-20 minutes depending


on their size. When the skins begin to split remove them with a slotted spoon so they do not overcook.



Meanwhile sterilise your jars by and washing and rinsing, then drying for 20 minutes in a fan oven at 140.

Pack the tomatoes into the sterilised jars. Strain and pour as much of the hot oil over them as you need to completely cover them. Seal and store for 1 week.

The tomatoes will be great with pasta, salad or fish and meat. Perfect for summer!


I found that I had quite a lot of liquid left over which once it had cooled completely I then poured back to my olive oil bottle and I will use for a delicious salad dressing.







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