Passata

I'm growing loads more San Marzano next year and will get them out earlier so they have a chance of ripening on the vine.

These ripened quickly on the windowsill and I was able to roast a small tray and turn them into a rich passata.

All the recipes I read said to sieve out the skins but I didn't think it worthwhile as I'd such a small amount. Even if I'd had pounds I still think I'd skip that stage. I just blitz them well in a food processor. The skin bits I don't mind - they'll remind me that this intense sauce is homemade.

I got a couple of servings out of my small harvest. Next year with a greenhouse.........

Comments

[Sue Swift]

I always leave the skins in too John. It's partially laziness, but if you're going to blend them, if makes little difference.