Roasted Tomato Passata.

You probably all know how to make this but sometimes seeing it prompts one into action!! Some happily cook up the tomatoes, onions, garlic, herbs and seasonings and the whizz it up and freeze. My method takes a little longer but is not arduous. I roughly chop the tomatoes, red onion, garlic cloves and place in a roasting pan with a handful of fresh oregano and rosemary and sprinkle over salt flakes and freshly ground pepper and a teaspoon of sugar. I drizzle over a little thyme oil and mix together. Slow roast at 120deg for 2 hours, giving it a stir occasionally. In the meantime, put the jars through a hot wash in the dishwasher then stand on a teatowel. When the tomatoes are very soft (and smell delicious) either put into a bowl and purée with a bamix or pour into a whizz and blend. Carefully ladle into clean jars, screw lid on tightly and autoclave. If you have a special outfit to do this, as I have, then that is great. If not, use a large pan, place a folded teatowel on the bottom and place your jars on top. Fill with water to the neck of the jars and bring to the boil and "cook" for 20 minutes. Turn off and allow to cool in the water. Lift out, dry, label and store in a cool, dry, dark place. Tomatoes have a very low shelf life unless treated this way or frozen. I buy lovely jars from our local Reject Shop and they have an excellent seal which is vital.

It is nice to have jars on hand to give to a friend who is not feeling great but still has a family to look after. Tie up with a bag of lovely pasta.