Mike van de Elzen: Making your own Passata - The Sunday Session with Francesca Rudkin

Making your own Passata 

12 ripe tomatoes

2 sticks rosemary

10 cloves garlic, peeled and crushed slightly 

1/2 tsp flaky salt 

1 fresh chili, stalk removed and cut in half 

1 tbsp honey

Start by turn on your oven to 220*c 

Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary.  

Drizzle with a little oil and fire into the oven to roast. 

Roast at for 30 minutes or until the tomatoes just start to collapse and colour.  

Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce. 

Now pass the sauce through a sieve to remove all the seeds and any skins.  

Place the sauce back into a pot and bring up to a simmer, skimming of any fat raising to the surface.  

Add honey and check the seasoning and its ready to bottle. 

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