The tomatoes in our garden have taken an age to ripen this year, and all of a sudden we’ve had a bit of a rush on. Inspired by Hugh Fearnley-Whittingstall’s Guardian column this week, I’ve made some Passata.
I blitzed them briefly with a hand blender, then passed the mixture through a sieve with a wooden spoon, and voila – intensely tomatoey and silky smooth passata.
You can either freeze this to brighten up a future winter day with the flavours of summer, or if you can’t wait, put it into a sterilized jar and it will keep for a few days in the fridge.
This would be a perfect pizza sauce, a simple accompaniment to spaghetti, or as a base for an intense tomato soup. A couple of spoonfuls would add a kick to sauces and stews, (though having gone to the trouble of growing the tomatoes then making it I would prefer to enjoy it in its purest unadulterated form).