A tomato passata is the perfect way to preserve a glut of tomatoes and makes the perfect base for a host of stews and soups!
Tomatoes are a huge crop for us, at least 100kg every year and whilst they are lovely fresh preserving them as tomato passata give us that wonderful tomato flavour right the way through until we are ready to harvest the following year. The process is simple and really frugal even if you don’t grow your own, tomatoes have a relatively short shelf life and are often pushed in the bargain bucket or even better sold super cheap at markets at the end of the day.
The great thing about tomato passata is that you don’t need perfect tomatoes, aint no one gonna see them they are roasted and put through a vegetable mill. What you want is super ripe, tomatoes and if they are a bit bashed and bruised who cares!
So get your ass down the market at the end of the day and see what sort of deal you can strike for whatever they have left, this recipe scales perfectly so you can not have too many and when canned it lasts for at least 12 months!
To be honest this stuff rarely makes it beyond twelve months in our pantry as our planning on quantity is pretty sketchy and we usually run out despite spending many a day sat outside making this stuff in summer.
I keep my base recipe relatively neutral in flavour as I use this stuff in bucket loads of recipes, scroll down below all the pictures to see but a few, but this can be used in everything from soups to stews, hell it is pretty much a soup in its own right boost the herbs a little and I’d happily eat this with crunchy bread and call it a great tomato soup! It even works a treat in a curry…
Don’t even get me started on the pure majesty of homemade tomato ketchup. I have left the canning aspect of the recipe to readers choice, I favour heating jars in the oven and it works for me but seemingly like most things the internet is full of people who like to tell other folk they are doing things wrong, so choose your favourite interwebbie expert for that part.