Preserved tomatoes packed with fresh herbs for extra flavour from Laura Calder.
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 the jars down with a brick (or a heavy pot lid) so they don’t float.
Simmer for an hour and a half until the tomatoes 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.