A big thank you to Caroline from our Facebook community for sharing this wonderful method on preserving your summer tomato bounty!
from “French Food at Home”
Fill sterilized quart sized jars to the top with assorted clean, dried tomatoes. You can cut the larger ones down to help them fit.
Add a couple slices of onion, a bay leaf, and a generous sprig of thyme.
Seal the jars with sterilized lids and rings, making sure the rings are tight.
Place into a deep pot onto a rack so they don’t touch the bottom of the pot. Place a brick or heavy lid on top of the jars to hold them in place and fill pot with water making sure the level is over the tops of the jars.
Bring to a boil. Process for at least 90 minutes while water Is at a high simmer and let cool in water overnight.
Check seals, if sealed well they should be good for a year in a cool place (like a wine cellar!)
To make soup with the tomatoes (sky’s the limit here, they could be used for anything!)
Place into a pot and bring to a boil. Reduce heat to low, stir in a small amount of cream, and some salt and pepper to taste. Blend with an immersion blender until desired consistency is reached.