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Making preserves with tomatoes

How to preserve tomatoes
We recently made the decision to boycott all supermarkets,  as part of a simpler lifestyle.
The reasons for not shopping at the supermarket are extensive , but mainly resolve around the ethical price of the convenience and the lack of customer service and community links. One of the biggest challenges is to replace our  dependency on tinned goods. They provide a cheap and easy way to make meals.One thing we get through a lot of is tinned tomatoes. 

We could replace these with fresh easily enough, we have tomato plants growing which will provide us a far tastier meal.
But what happens when the tomato season finishes? Well that's where preserving comes in. 
It's quite exciting actually
I trialed preserving with some marked down cherry tomatoes at my local green grocers (1kg for £1- bargain).
The idea for preserving comes from house dried tomatoes a chef at our last restaurant used to make. 
They are cooked in olive oil in a hot ovenfor about half an hour. For flavour I add garlic and a bit of sugar (you could add salt also)
Once cooked  and cooled I transferred into a sterile and covered in the remaining oil. 
Stored in the fridge or freezer these last for quite a while. They taste so much better than canned tomatoes and definitely much more versatile and eco friendly. 
They are a great way to liven up salads,  pasta or cous cous. 
And a real treat served with eggs at breakfast

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