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Showing posts from August, 2016

Roasted Tomato Passata

Oh summer-- your bounty of tomatoes has required an exhausting amount of energy from my past week, which I've considered an investment to warm me in the darkest, dreary winter days ahead. The air turned cooler this week, a welcome break after a heat wave with multiple days over 100 farenheit, and suddenly it felt a bit like fall.
Back in 2011, I wrote about my first round of canning tomato passata from the River Cottage Preserves Handbook. That time, due to what we had on hand, the batch included onions instead of shallots and dried herbs instead of fresh. 
The recipe can be found on page 165 in the American edition of the book, but in summary:

Tomatoes (so many) Shallots (peeling FOREVER) Garlic Basil (fresh, from our garden) Salt Sugar Oil


After roasting everything together until soft, I passed all of it through the food mill. Because of my limited availability after work (my new commute is 3 hours round trip per day), I spread the roasting and milling out over 3 days and froze the purée …