Homemade Tomato Passata
Do you grow your own tomatoes and wonder how to use up a bumper crop? Homemade tomato passata is a simple way to turn it into a great store-cupboard staple for the winter. Even a beginner can manage this recipe – all you need is ripe tomatoes, sugar and salt.
Prep: 10 min
Cook: 2 h 20 min
Servings: 1
Energy: 140 kcal per serving
Method
01.
Cooking the tomatoes: Cut the tomatoes into pieces and simmer gently until half of the liquid has evaporated.
02.
Blending and straining: Blend the passata, press it through a sieve and then weigh it.
03.
Adding the sugar and salt: Work out from the weight of the passata how much sugar and salt to add. Then leave it to simmer for 5 minutes.
04.
Filling the jars: Fill clean, washed jars with the hot passata. Wipe the rims and seal them well with the lids.
05.
Sterilising: Arrange the filled jars in a preserving pan and pour in water up to just below the rims of the jars. The jars must not float in the water. Sterilise the passata at 80 °C for 30 minutes. Keep an eye on the water temperature with a thermometer.
