This is something of a labour of love; the trouble with making your own tomato sauces is that you get spoilt and don’t want to buy the shop stuff. It is labour intensive and, unless you have really good cheap tomatoes, probably not worth it from a financial point of view. However, nothing tastes as good as home made passata and you can adapt the recipe to suit your family’s palate.
The recipe we work off is from Pam Corbin’s wonderful book Preserves, one of the River Cottage Handbooks. We have made many other lovely preserves and chutneys from this book. Recommended !
Zeb Bakes 