Roasted Tomato Passata

Name: Roasted Tomato Passata
Yield: makes two 16-ounces jars
Ingredients: 4 1/2 pounds ripe tomatoes; 7 ounces shallots, peeled and thinly sliced; 3 or 4 garlic cloves, peeled and thinly sliced; A few rosemary, thyme, basil, or oregano sprigs; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon granulated sugar; 1/4 cup olive, sunflower, or canola oil

January 24, 2012

Season: August to September. For me, tomato passata is an essential pantry ingredient. I use it as a base for my roasted tomato ketchup (see p. 187), as well as for pasta sauces and curries. The best time to make this preserve is when tomatoes are at their cropping peak–smelling strong, sweet, and aromatic when picked from the vine. This recipe uses 4 1/2 pounds of fruit but, if you are using bought tomatoes as opposed to homegrown ones, I suggest you negotiate a good deal with your local grower and buy a boxful or two. You certainly won’t regret it. You can’t buy passata like this one!

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