Anne Willian’s Home Canned Tomatoes

Pack whole tomatoes into quart/litre jars with a few thyme sprigs, a couple of bay leaves, and an onion slice or two. Close the lids and set the jars on a rack in a deep pan.

Add enough water to cover generously. Weight the jars down with a brick (or a heavy pot lid) so they don’t float.

Simmer for an hour and a half until the tomatoes lose their shape and collapse.

Let the jars cool in the water so that they form a tight seal.

When done, each jar will look only half full of tomatoes.