It’s been a really good season for making passata or tomato sauce 
The warm sunshine and the recent dry weather have been very kind to the tomatoe plants this year and has meant that we have been able to grow a very good crop, the best for many years!
I will roast them slowly for about 2 / 3 hours on a low heat in the oven. I squeeze the tomatoes tightly in the tray and add salt, pepper, garlic, basil, olive oil and apple jelly. I blend all of them and then freeze them ready to eat with all sorts of delicious meals throughout the year
I call it the ‘Passato del Gorslas’ 
