Cooked cocktail tomatoes with basil

Ingredients for 1 servings:

• 1 kg cocktail tomatoes or cherry tomatoes, ripe but still firm
• 1 bunch of basil
• 3 tsp salt
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal base for tomato sauce

You will need 4 jars with twist-off or snap-on lids. Pierce washed and stemmed tomatoes 4-5 times with a needle, otherwise they may burst during preserving. This will also help them absorb the basil flavor. Wash the basil, shake it dry, and pluck the leaves from the stems. Layer the tomatoes and basil evenly in the jars and add about 3/4 teaspoon of salt to each. Fill the jars with water to about 3 cm below the rim. Close the jars tightly and place them in a suitably sized pot. If possible, place the jars on a rack or place a kitchen towel on the bottom of the pot to prevent the jars from coming into direct contact with the bottom of the pot. Fill the pot with cold water to just below the rim of the jar lids, bring slowly to a boil, and cover and simmer for at least 45 minutes. The preserving time only begins when the water is actually boiling. Let the jars cool in the pot. It is important that all the jars are the same size, otherwise preserving will be difficult. Of course, you can also preserve the jars in a canning machine or pressure cooker. Stored in a cool, dark place, the tomatoes will keep for at least 6 months.