Passata

. . . or 'what I made with zillions of tomatoes'.

All that's needed is a good glug of olive oil (not EVOO though) and your tomatoes.

Put both in a large pan and heat.  Cover and zizzle slowly (juice comes out so after a while it is simmering really) for a while.

Then push first through a mouli to get the big bits out and then through a fine mesh sieve to remove the remaining little seeds (it's surprising how many there are).

That's it.  I will season at point of using with whatever I want.  For now it's going into the freezer.  It looks and tastes great. Just tomato, home grown and flavoursome.


(with thanks to Diane for the info)