Kitchen Garden Forum

Can anybody please tell me how to make those delicious semi-preserved herbed tomatoes which are sometimes sold in delicatessens for a vast price?

They arn't simply oven roasted & stored in oil. There's some other process involved and my only attempt at trying to reproduce them last year ended in failure.

I'd also like to know how long they keep.
Thanks.

Hi Primrose, I've been googling for when I run out of passata jars! This is what I've found so far:

http://www.recipezaar.com/68023

Many thanks for this Sprout. I have lots of tomatoes piling up so will give it a try. Last time I used a very low temperature slow oven. I see this recipe uses 225 degrees so possibly hot and quick works better than long and slow. Worth another attempt anyway as the freezer is fast filling with bags of tomato purree and an alternative preserving method will be useful.