Mike van de Elzen: Spiced passata sauce

Spiced passata sauce  Cook time: 30 minutes  Prep time: 5 minutes  Serves: 4-6 12-15 ripe tomatoes  2 sticks rosemary  10 cloves garlic, peeled and crushed slightly  1 tbsp flaky salt  2 tbsp sunflower oil   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 off any fat raising to the surface.   Add honey and check the seasoning - and it's ready to bottle. See omnystudio.com/listener for privacy information.