A Simple Way to Make Your Own Passata

Every year, as the tomatoes ripen, we make our own passata. Over time we've refined the method to keep things simple, using what we already have in the kitchen rather than special equipment.

Traditionally, the seeds and skin are removed before cooking down. We've found it's still just as delicious with everything left in, and it saves a step.

Our simple method:

Wash your tomatoes and chop them roughly, removing any bad bits.

Pop them in the blender and blitz.

Pour into a big pot, leaving about a third of the space in the blender free. It makes the next batch easier.

Simmer until the sauce reduces by about half to two-thirds.

Stir in one to two tablespoons of vinegar per litre, and one teaspoon of salt for every four litres.

Pour into jars, adding a couple of basil leaves if you like.

Heat process to seal the jars. There's plenty of good information online for this step.

Enjoy your homemade goodness.