22. Late Season Tomatoes

I have been picking the last of this season’s ripe tomatoes. I turn this late glut into passata, roasting them to make bottles of beautifully intense, aromatic sauce to store for the winter months.

The recipe I use is from the River Cottage Preserve Handbook : tomatoes roasted with onions, garlic, rosemary and thyme before being strained through a fine mesh to create a deep red, intense passata which can be bottled and stored for up to twelve months. It is delicious.