Passata

Instructions

1 Wash tomatoes well under running water and pat dry. Remove stalk scars and chop tomatoes in rough chunks.

2 Place chopped tomatoes in a large saucepan. Add salt. Cook for about 25 minutes, until very tender, then whiz with a processor, stick whizz or blender.

3 Pour in a sieve and use a spoon to work mixture through the mesh to remove skin and seeds. Reheat strained passata, add lemon juice then prepare for bottling.