Is of just me or are the tomates really better? Especially the yellow ones I buy at the farmers’ market are so great.

We already canned many jars of sauce and this weekend Susanna prepared the most delicious Lasagne with homemade dough. Another thing she did were the superdelicious canned cherry tomatoes. That’s the recipe:

-Perforate the tomatoes with a toothpick

-Put tomatoes into jars and add for every liter of tomatoes 5 cloves of garlic, a few leaves of basil, 1 teaspoon of salt and 1 teaspoon of sugar.

-Put the lids onto the jars (don’t screw them shut) put the jars on a newspaper into the oven at 120 degrees Celsius till the liquid starts to boil (it takes ages), then seal the jars.

This stuff should stay fine for many months in there. So it’s the perfect thing to indulge once again the sweetness of the summer in autumn or winter. We normally serve it with baby mozzarella, olive oil and black pepper.