Homemade passata

[Fred]

Today I've been making the first batch of passata.

The tomatoes are "Black Russian" a very odd looking tomato but about the best tasting one for passata you will ever find.

Recipe:
Black Russian tomatoes (other toms will work but it may not be so thick and tasty)
Garlic
Sea salt
White pepper
Brown sugar

Roughly chop up your Black Russians throw them in a baking tray with a couple of bits of garlic, some sea salt and white pepper, a tea spoon of brown sugar and a good splosh of olive oil.

Chuck em in a hot oven for around 40 minutes or until they go all soft and some edges start going black. When they're done pour them in a saucepan and give them a good blitz. (I use a saucepan to blitz them in as it's safer than a jug)

Once they are all blitzed up you need to pass them through a sieve into another saucepan. (you don't have to sieve them but it does give a smoother passata)

Let it cool and put it in portion sized containers. We use one container big enough for a Chilli or Bolognese and a smaller one for Pizza topping. Now you just throw them in the freezer and use as needed through the year.  

Yum



The one on the right weighed in at 566 grms









This is the first batch form our poly tunnel and we should end up with enough to give a meal or two each week till this time next year.