Roast Tomato Passata (a posh and tasty tomato sauce that’s good for cooking many things)
(based upon River cottage “preserves” recipe)
Makes about two 16 containers (so double or triple if you can to make the batch worthwhile)
4lbs of tomatoes (approx) – I used a variety
1 teaspoon sugar
1 teaspoon sea salt
black pepper, about ¼- ½ freshly ground
Small handful of torn basil, thyme, oregano – whatever you have
1 head of garlic peeled & separated
A few shallots thinly sliced
About ¼ cup olive oil and veg oil mix
1. Preheat the oven to 350F.
2. Depending on the size of the tomatoes, cut them either into halves or quarters. With very small or cherry tomatoes, pop them in whole but slash the skins first to release the juices. Place all of the tomatoes into a large roasting tin. Don’t overload or they will steam rather than roast.
3. Add the garlic and shallots and sprinkle it over the tomatoes with the salt and pepper.
4. Roughly tear the herbs and scatter over tomatoes.
5. Drizzle over the olive oil mix, and then roast in the oven for 45 minutes to 1 hour until slightly blistered and soft.
6. Cool after cooking; push through a sieve or food mill. Then you can process for canning (with lemon juice added as per Ball or USDA guidelines), or freeze in your preferred container.