Add the lemon juice and the herbs to the jar

Place the tomatoes into a large sauce pan and cover with water

Bring to the boil over a medium to high temperature

Reduce the temperature and boil gently for 5 minutes

Remove the tomatoes from the pan using a slotted spoon

Peel the skin off if it has lifted

Pack the tomatoes into the jar, without crushing them, leaving 1.25cm head space

Pour the cooking water over the tomatoes leaving 1.25cm head space

Remove any air bubbles, wipe the rim and place the lid on the jar, applying the band to fingertip tight

Set your sous vide cooker to 82° Celsius and pace the jar into the cooker while it heats up **

Once the temperature has been reached, leave the jars in the sous vide cooker for 15 minutes

Remove and leave to cool completely for 24 hours

Check the seal before storing - Can be stored for up to 1 year in the jar if the lid does not flex

If it does, you need to refrigerate the contents and use them straight away