Season: August to September. For me, tomato passata is an essential pantry ingredient. I use it as a base for my roasted tomato ketchup (see p. 187), as well as for pasta sauces and curries. The best time to make this preserve is when tomatoes are at their cropping peak–smelling strong, sweet, and aromatic when picked from the vine. This recipe uses 4 1/2 pounds of fruit but, if you are using bought tomatoes as opposed to homegrown ones, I suggest you negotiate a good deal with your local grower and buy a boxful or two. You certainly won’t regret it. You can’t buy passata like this one!

　　

Ingredients

makes two 16-ounces jars

　　4 1/2 pounds ripe tomatoes

　　7 ounces shallots, peeled and thinly sliced

　　3 or 4 garlic cloves, peeled and thinly sliced

　　A few rosemary, thyme, basil, or oregano sprigs

　　1 teaspoon salt

　　1/2 teaspoon ground black pepper

　　1 teaspoon granulated sugar

　　1/4 cup olive, sunflower, or canola oil

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Cut the tomatoes in half and place them, cut side up, in a single layer in a large roasting pan. Scatter the shallots, garlic, herbs, salt, pepper, sugar, and oil over the top. Roast for about 1 hour, until the vegetables are well softened. Remove from the oven and purée with a food mill.

　　

Step 3

Have your hot, sterilized jars ready (see p. 152). Put the tomato purée into a saucepan and bring to the boiling point. Pour it into the jars, filling them to the brim, and seal immediately with clips or screw-bands. If you’re using screw-bands, remember to release the lid by a quarter of a turn (see p. 156).

　　

Step 4

Stand the jars in a large saucepan with a folded tea towel on the bottom of the pan. Cover with warm water (100°F) and bring to the simmering point (190°F) over a period of 25 minutes, then simmer for 10 minutes.

　　

Step 5

Remove the jars and stand them on a wooden surface or folded tea towel. Tighten the screw-bands, if using. Leave undisturbed until cool, then check the seal (see p. 158). Use within 1 year. Once opened, refrigerate and use within a few days.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.