Passata

I still have more tomatoes than I can eat, so today I got my trusty “Master” Tomato-Press out and made some passata.

Method

Cut the tomatoes and scald them without adding any water for 5/10 minutes. Put the tomatoes into the mill and pulp them quickly. Pour the tomato pulp into jars adding a few leaves of fresh basil. Wrap the jars in cloths and heat them in a double saucepan for about 15 minutes.

The Master Tomato-Press