Yesterday I spent the day getting my roasted tomato passata put up in the jars for this coming winter. I use the recipe from The River Cottage Preserves Handbook, which I discovered a few years ago. I like this book because it has recipes that are different than many preserving books, including things for slo gin and other interesting ways of putting up fruits and vegetables.
Over the past couple weeks I’ve been slow roasting my tomatoes in the oven with shallots, garlic, and herbs. When I finish a double batch, which is the amount that fills up my oven, I have been putting them in the freezer to have a marathon canning day. I ended up making 6 batches of sauce and it took me all night to get them sealed into jars.
One of the things I like about this method is that it smells heavenly, unlike the smell up canning plain tomatoes, which isn’t my favorite. I also like the finished product, it works well for pizza sauce, pasta sauce or it makes a perfect soup if mixed with some chicken stock. If I only had one way to put up tomatoes this would be it, though my tomato soup comes in a close second!
What’s your favorite tomato recipe?Filed under Cooking, Preservation | Comments (8)