First the tomatoes were blanched, then skinned. Then they were placed in jars with a little sea salt and a squeeze of lemon juice. Finally everything was put in a bain marie for 45 minutes.
Now they will last for two years or more.
These are the simple and timeless ways of preserving the abundance of the garden.
They can now be set aside for the short dark days of winter, a reminder of the dog days and bright summer flavours.
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Photo: San Marzano tomatoes at Saladaviciosa