Canning: Roasted Tomato Passata
The River Cottage Preserves Handbookwill make your mouth water with the savory photo on page 165 of the American edition, a picture of roasted tomatoes, onions, garlic and herbs calling to become your dinner. I knew this recipe would find its way into my larder the first time I flipped through the book. Here is my ode, plus the view of a quadruple batch (one sheet was one batch according to the recipe amounts). You can also see the juice/sauce as it heated in pot.
I'm still trying to get caught up with the canning posts but instead am finding myself farther behind. As the harvest is coming to a close I am trying to get all the recipes in that I/we had bookmarked and promised to try this season with limited time after a full-time work schedule, out of state travel, trainings, and social lives. I think I'm averaging about one batch of preserves per week so stay tuned for delights like piccalilli, peach butter, and pickled onions as I work my way through the photos and scrawled notes.
PS. If it's possible, I think I'm falling head over heels for someone while we work our way through River Cottage and various other canning books. I never would have thought to label romance with glass jars, a delicate kitchen dance, messy hands and recipes... but it's perfect.