This is a recipe to make in summer and autumn, when you can head to your local produce market or farmer’s market and find big boxes bulging with overripe tomatoes at a steal. Not only will it be the best passata you’ve ever tasted, but it will be incredibly cheap to make and you’ll be doing your bit for the environment and food waste. Or better yet, maybe I could inspire you to plant some tomato vines in spring? They’re such a great crop to grow yourself – prolific, easy to care for and you can even grow small varieties in pots! I keep the jars from 700 ml bottles of passata I’ve bought in the past and continue to refill and reuse them over and over – most recipes call for 700 g of passata, so this way it’s already measured for me.
Makes 3.5L
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Fine salt
Brown sugar
Method
This recipe can be found on page 167 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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