Veggie box – the tomatoes

In this heat you have to work fast or your goodies will spoil. I can't possibly use everything all at once so I need to cook and freeze what I can, so the tomatoes are up next. I have it on good authority that they are an Australian variety, suitable only for cooking – that's all I know!

A passata fits the bill and a quick version too. Since it's going to be frozen the flavours will continue to develop and, more to the point, a passata is versatile.

Passata – the quick way

1 tbsp olive oil

1 onion, peeled and finely chopped

4/5 cloves of roasted garlic

1.5kg tomatoes, chopped roughly

6 fresh basil leaves

1 tbsp balsamic vinegar

2tsp caster sugar

salt and black pepper

Using a large saucepan – 22cms in diameter, fry the onion and garlic for 10 minutes until soft. Transfer to a food processor or blender and blitz to a smooth paste and set aside.

Add the tomatoes and basil to the pan and cook gently, stirring frequently for 20/25 minutes until the tomatoes are soft. Cool for 10 minutes then push through a sieve to give a smooth sauce.

Rinse out your saucepan and return the sauce and paste, add the vinegar and sugar and simmer gently for 10/15 minutes, stirring until you have a thick passata. Season to taste with salt and black pepper. Cool then decant into suitably sized containers for freezing - if you want to use it straight away fridge it – it will keep for 3-4 days. Frozen, your passata will keep for up to 2 months.

As a guide you'll get 600ml of passata from the recipe.

Remember to freeze in small amounts – you never know what you might decide to cook - you can always pull out two or three portions.

Waste not want not!

Passata pics and tips coming next.