- In a small saucepan, gently heat the olive oil with the thyme sprigs, add the garlic and simmer over low heat for 30 minutes, taking care not to brown the garlic cloves.
- Let cool and then place in the fridge.
- Candied garlic can be kept for over a month in the fridge.
- Score an X on the bottom of each tomato.
- Plunge them into a large pot of boiling water. Remove them after 30 seconds, cool them quickly in ice water, and then peel off the skins.
- Cut the tomatoes into quarters to remove the seeds, then dice them. Set aside.
- In a large pot, gently sweat the onions and thyme together for 5 minutes, add the tomatoes and let them simmer for another 45 minutes.
- Remove from heat and let cool. Add the candied garlic and the chopped basil.
Canning the tomato sauce:
- Place Mason jars in a pot, cover with water and bring to a boil. Boil for 10 minutes, then remove from the water.
- Place the lids in very hot (but not boiling) water in another pot, to soften the rubber edges.
- Pour the tomato sauce into the jars, leave ½ cm of headspace and wipe the rims of the jars with a clean cloth.
- Screw on the lids, taking care not to tighten the screw bands too much.
- Place the filled jars in a pot of boiling water and let simmer for about 35 minutes.
- Remove the jars and let them sit for 24 hours. The lids should be concave, indicating that there is a vacuum and the jar is sealed.
A MPM recipe, developed with la Tablée des Chefs.