To call this a recipe feels utterly fraudulent. It is more of a basic kitchen procedure that leaves you with heavenly results: deliciously fragrant tomatoes bathed in their own unctuous juices. They can be eaten hot, straight from the pan, or cold having been kept in the fridge for up to three or four days. Either way, they make a perfect partner for scrambled eggs.

If you have tomatoes that are languishing in uneaten depression, and too far past their best for use in a salad, or perhaps a glut from plants that you grow, this is an ideal way to use them.



Heat the oil in a saucepan then tip in the tomatoes. Season with salt and pepper and add the basil.

Cover the pan and leave on the lowest possible heat for ten to fifteen minutes, or until the tomatoes have popped open and are luxuriating in their own thick juices.

Ehm, that's it. Yes. It scarcely feels worthy of writing down. But try it you should.


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