The kitchen smells amazing. I’m using up all the split tomatoes to make the roasted tomato passata recipe from the Preserves: River Cottage Handbook No.2 by Pam Corbin. This is my favorite preserves book with dreamy photography, small batches, and real attention to seasonal availability.
Making preserves does take a bit of forethought, and like always, I have to make a substitution or two (no shallots, just a few small sweet onions & only rosemary for herbs). Never mind that doing this on a weeknight, after our CSA pick, hasn’t left much time for a ‘real’ supper!
Roasted tomato passata
Makes 2 x 500ml Jars:
2kg ripe tomatoes
200g shallots, peeled and thinly sliced
3-4 garlic cloves, peeled and thinly sliced
A few Rosemary, Thyme, Basil or Oregano sprigs
1/2 tsp ground black pepper
50ml olive, sunflower or rapeseed Oil
Pre-heat oven to 180c
Cut tomatoes in half and place them, cut side up, in a single layer in a large roasting pan. Scatter the shallots, garlic, herbs, salt, pepper, sugar and oil over the top.
Roast for about 1 hour or until they are well softened. Remove from the oven and rub the tomatoes through a sieve (No passata machine or mouli on hand, unfortunately!).
This is a super versatile condiment to have on hand & is an ingredient in the roasted beet relish also in this book — so good!