This Roasted Tomato Passata recipe makes 2x 500ml Jars:
2kg Ripe Tomatoes
200g Shallots, peeled and thinly sliced
3-4 Garlic Cloves, peeled and thinly sliced
A few Rosemary, Thyme, Basil or Oregano sprigs
1tsp Salt
1/2 tsp Ground Black Pepper
1tsp Sugar
50ml Olive, Sunflower or Rapeseed Oil
Pre-heat oven to 180c / gas mark 4
Firstly cut all the tomatoes in half, place them cut side up in a single layer in a large pot. Then scatter the shallots, garlic, herbs, salt, pepper, sugar and oil. This then needs to be roasted for 1 hour or until everything is well softened. Remove the pot from the oven and rub the entire content through a nylon slieve or puree with a passata machine or mouli.
Make sure you have the hot sterilised jars ready, put the tomato puree into a sauce pan and bring it to a boil, once its boiled pour into the jars, filling them to the brim and seal, depending on the jars.
Stand the jars in a large pan with a towel at the bottom and over everything with warm water, bring to a simmering point (which is 88c) over a period of 25 minutes, using a thermometer will help here and then simmer for 10 minutes.
After simmering, remove the jars from the pan and stand them on a wooden surface or folded towel. Leave undisturbed until cold, then check the seal. These can be stored and used within 12 months. Once opened, refrigerate and use within a few days.
This is more or less the recipe I use for tomato sauce without the sieving - I have never bottled tomatoes but may well do this year as the freezer get full pretty quickly during tomato season.
ReplyDelete