- 5kg very ripe tomatoes, quartered
- 10 garlic cloves, crushed
- 2 teaspoons salt
- 1/2 bunch thyme sprigs
- 4 rosemary sprigs
- 2 bay leaves
- Place the tomato in a large saucepan or stockpot with the garlic and 2 teaspoons of salt.
- Using kitchen string, tie herbs and bay leaves into a bundle, then add to the pan.
- Simmer over medium-high heat, stirring occasionally, for 30 minutes or until the tomatoes break down and become pulpy. Cool slightly.
- Remove from the heat and discard the herb bundle. Pass the tomato mixture through a food mill (mouli) and return to a clean saucepan. Attach the S blade to the hand blender. Place into the tomato mixture, turn to speed 5 (high), puree 7 seconds or until the desired consistency. Strain to remove the seeds and skin. The passata will turn orange in colour – it will still taste great.
- Preheat the oven to 120C (100C fan forced). Place six 500g preserving jars and lids on a baking tray, then place in the oven for 30 minutes to sterilise. Meanwhile, return the saucepan of passata to medium heat and simmer for 30 minutes or until thickened.
- Ladle the hot passata into the hot jars, filling to the top, and seal with the lids.
- To preserve the passsata, wrap the jars in newspaper and pack, standing up, into a large saucepan or stockpot. Fill the pan with water, making sure the jars are submerged, and place over medium heat. Bring to the boil and cook for 1 hour to vacuum seal the jars, topping up with boiling water to ensure the jars are always submerged. Allow jars to cool completely in the water.
- Once you’ve done this you can store the passata in a cool, dark place for up to 1 year.
Opened jars of passata will keep in the fridge for up to 1 week.