Basil Tomatoes

For the basil tomatoes, scald the tomatoes with boiling water, rinse with ice cold water and skin. Remove the stalks and dice the tomatoes. Simmer with the chopped onion, the chopped garlic cloves and the peppercorns over low heat for about 40 minutes.

Coarsely chop the basil and stir in. While still hot, pour the mixture into the bottles or jars, cover with olive oil and immediately seal the basil tomatoes.

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