Mike van de Elzen: Making your own Passata

Making your own Passata  12 ripe tomatoes 2 sticks rosemary 10 cloves garlic, peeled and crushed slightly  1/2 tsp flaky salt  1 fresh chili, stalk removed and cut in half  1 tbsp honey Start by turn on your oven to 220*c  Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary.   Drizzle with a little oil and fire into the oven to roast.  Roast at for 30 minutes or until the tomatoes just start to collapse and colour.   Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce.  Now pass the sauce through a sieve to remove all the seeds and any skins.   Place the sauce back into a pot and bring up to a simmer, skimming of any fat raising to the surface.   Add honey and check the seasoning and its ready to bottle.  LISTEN ABOVESee omnystudio.com/listener for privacy information.