Jamie Magazine
By Jamie Oliver
About the recipe
This recipe is more of a principle – once you’ve rustled up a batch you’ll see what I mean. The tomatoes go wonderfully soft, sweet and sticky, and can be used in all sorts of other dishes.
Recipe From
Jamie Magazine
By Jamie Oliver
3.5kg large ripe mixed tomatoes
8 cloves of garlic
olive oil
½ a bunch of fresh soft herbs, such as chives, mint, basil or fennel tops
200ml extra virgin olive oil
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