Roasted Tomato Passata

1. 1

   Preheat the oven to 350F.

2. 2

   Cut the tomatoes in half and place them, cut side up, in a single layer in a large roasting pan.

3. 3

   Scatter the shallots, garlic, herbs, salt, pepper, sugar, and oil over the top.

4. 4

   Roast for about 1 hour, until the vegetables are well softened.

5. 5

   Remove from the oven and puree with a food mill.

6. 6

   Have your hot, sterilized jars ready (see p. 152).

7. 7

   Put the tomato puree into a saucepan and bring to the boiling point.

8. 8

   Pour it into the jars, filling them to the brim, and seal immediately with clips or screw-bands.

9. 9

   If youre using screw-bands, remember to release the lid by a quarter of a turn (see p. 156).

10. 10

    Stand the jars in a large saucepan with a folded tea towel on the bottom of the pan.

11. 11

    Cover with warm water (100F) and bring to the simmering point (190F) over a period of 25 minutes, then simmer for 10 minutes.

12. 12

    Remove the jars and stand them on a wooden surface or folded tea towel.

13. 13

    Tighten the screw-bands, if using.

14. 14

    Leave undisturbed until cool, then check the seal (see p. 158).

15. 15

    Use within 1 year.

16. 16

    Once opened, refrigerate and use within a few days.

No additional tips available.