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Drowned Tomatoes

Tomatoes slow-cooked in olive oil with garlic and herbs, then bottled to preserve the flavors of a Mediterranean summer.

VegetarianVeganGluten FreeTomatoCondimentPreserveOlive Oil

Estimated Nutrition

Per Serving Total
Calories 4272.5 kcals 4272.5 kcals
Carbohydrates 38.6 grams 38.6 grams
Fat 460.5 grams 460.5 grams
Protein 6.2 grams 6.2 grams
Cook Time
30 mins
Produces
1 bottle
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

NutsSeeds
1
bulb
Garlic
Cut in half horizontally
1
handful
Mixed Savoury Herbs
1
to taste
Salt
1
to taste
Pepper
OilsFats
500
ml
Olive Oil
Plus extra if needed to cover
Vegetables
500
g
Mixed Tomatoes
Large ones halved

Steps

  • Heat 250ml of olive oil in a pan.
  • Place the garlic halves cut-side down in the oil with the mixed herbs.
  • Halve any large tomatoes and add them to the pan.
  • Cook the mixture over a low heat for 30 minutes until tomatoes are soft.
  • Season with salt and pepper to taste.
  • Remove the garlic and transfer the mixture into a sterilized bottle.
  • Cover completely with the remaining olive oil.