This is made from San Marzano tomatoes cooked with a healthy splash of olive oil, salt and garlic and then reduced slowly by about a third and then sieved. We make enough passata to last us through to next summer as the taste is fantastic - better than any tomato sauce you can buy.
Good tip if you get tired of watching tomatoes simmer on the cooker in the summer. Freeze the tomatoes whole, skin included, and then you can make a sauce whenever you like.
The colour is fabulous isn't it. This is just what we do with our surplus tomatoes. Today for lunch we enjoyed some delicious Gazpacho with today's tomatoes.
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