Taken from www.delicious.com.au, I have changed based on what I had in the house and I wanted to make it a little sweeter with caramelised onion.
3kg ripe red tomatoes washed, halved 200g onions, chopped 2 tbs of garlic butter 1 tsp of sugar 5 cloves separated roughly chopped 1/4 cup (125ml) olive oil basil leaves torn
I roughly chopped the onion and threw it into a saucepan with the garlic butter, a splash of olive oil, a pinch of salt and the tsp of sugar. I caramelised it until it was golden brown.
The rest of the recipe follows the Delicious recipe exactly.
Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.
Spread tomatoes, caramelised onion and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays and toss to combine. Roast, swapping trays halfway, for 45 minutes or until tomatoes are blistered and onion has softened. Set aside to cool for 30 minutes, then stir through basil.
Follow the rest of the recipe here: https://www.delicious.com.au/recipes/tomato-passata/gOyOAkHb or check out my blog online here.
Pass tomato mixture through a mouli or nylon sieve into a bowl. Repeat several times, together with the seeds and skins, to extract as much juice as possible. Note: I used my kitchen aid with the vege strainer. Reserve any remaining seeds and skins to make tomato conserva. I love the idea of being able to use all of the tomato and not discarding anything.
Sterilise bottles and lids and pour passata into hot jars. Tap jars on a work surface and run a clean knife around the inside to remove any air bubbles. Wipe the rim of the jars with paper towel and seal.
Line the base of a large slowcooker (it should be deep enough to submerge the jars under water) with a tea towel and, working in batches if necessary, add jars, making sure they don’t touch the sides of the pot or one another. Pour in enough water to completely cover the jars. Slowly bring to the boil over medium heat. Boil for 40 minutes, adding more boiling water when necessary so the jars are completely submerged at all times, or until the jar lids are puffed up and convex.
Carefully remove enough water from the pot to allow you to carefully remove jars from water using oven gloves or a thick tea towel. Set aside at room temperature overnight.
The next day, the jar lids should be concave, confirming they are vacuum sealed. If lids are not concave, passata should be stored chilled and used within 2 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.