The butcher had a nice halved rabbit and the neighbours had brought us tomatoes from their harvest, so the combination seemed logic.
First, I browned the rabbit pieces in some butter and then took them out of the pan.
I added cut-up tomatoes, one onion and some gloves of garlic and put a lid on.
After the tomatoes had turned into a mush, I put the rabbit back and also added some mustard and mixed Provençal herbs.
I put the lid back, turned the gas at its lowest and let it simmer for 45 minutes.