Have your own homemade fresh tomato sauce available well after the sweetest summer tomatoes have gone. Makes 3L
5kg very ripe tomatoes, quartered
10 garlic cloves, crushed
2 teaspoons salt
1/2 bunch thyme sprigs
4 rosemary sprigs
2 bay leaves
Place the tomato in a large saucepan or stockpot with the garlic and 2 teaspoons of salt.
Using kitchen string, tie herbs and bay leaves into a bundle, then add to the pan.
Simmer over medium-high heat, stirring occasionally, for 30 minutes or until the tomatoes break down and become pulpy. Cool slightly.
Remove from the heat and discard the herb bundle. Pass the tomato mixture through a food mill (mouli) and return to a clean saucepan. Attach the S blade to the hand blender. Place into the tomato mixture, turn to speed 5 (high), puree 7 seconds or until the desired consistency. Strain to remove the seeds and skin. The passata will turn orange in colour – it will still taste great.
Preheat the oven to 120C (100C fan forced). Place six 500g preserving jars and lids on a baking tray, then place in the oven for 30 minutes to sterilise. Meanwhile, return the saucepan of passata to medium heat and simmer for 30 minutes or until thickened.
Ladle the hot passata into the hot jars, filling to the top, and seal with the lids.
To preserve the passsata, wrap the jars in newspaper and pack, standing up, into a large saucepan or stockpot. Fill the pan with water, making sure the jars are submerged, and place over medium heat. Bring to the boil and cook for 1 hour to vacuum seal the jars, topping up with boiling water to ensure the jars are always submerged. Allow jars to cool completely in the water.
Once you’ve done this you can store the passata in a cool, dark place for up to 1 year.
Opened jars of passata will keep in the fridge for up to 1 week.