by OCMGA Master Gardner Mary Learman
This is a fantastic recipe for the glut of tomatoes in the summer. I like to use it for that last crop of the year, when there isn’t enough for a big canning session but too much to eat.
Passata is such a useful store cupboard item to use in all sorts of savory dishes. You can use it as is for a quick pasta dish, pizza sauce, add it to premade tomato sauces and soups for an authentic taste. If you are all canned out, simply pour the finished passata into containers and freeze to use in the winter. Add some to risottos, gumbos, soups, stews and polentas for a rich undernote of harvest.
Roasted Tomato Passata.
To make two 16-oz jars, you will need:-
4 ½ lb. ripe tomatoes
7 oz. shallots
3-4 garlic cloves, peeled and thinly sliced
a few sprigs of herbs of your choice – basil, thyme, oregano, rosemary
1 t. sea salt
½ t. black pepper
1 t. sugar
2 fl. oz olive oil
2 T. commercial lemon juice
Preheat oven to 350°F.
Cut the tomatoes in half and place then cut side up in a single layer in a large roasting pan. Scatter the shallots, garlic, herbs, salt, pepper, sugar and oil over the top. Roast for about 50 minutes to one hour, until the tomatoes are well softened. Remove from the oven and puree using a food mill.
Put the tomato puree into a pan, add the lemon juice and bring to the boiling point. Pour into hot sterilized jars and seal. Water bath for 35 minutes.
Use within one year. Once opened, refrigerate and use within a few days.
Always practice safe canning – http://nchfp.uga.edu/publications/publications_usda.html will answer all your questions.