Passata

Makes 200ml Sauces and accompaniments

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Method

Cut the tomatoes into small pieces and put in a heavy-based pan with a pinch of salt and sugar (if you have a heat diffuser mat, all the better). Lay the stem on top, but don’t submerge it. Over a very low heat from the start, cook the tomatoes very slowly without stirring until soft and watery. This takes around 45 minutes for 500g. Remove and discard the stem. Drain through a fine sieve set over a bowl to catch the tomato water. Allow to drain for around 20 minutes. Put the pulp into a blender and blitz to a purée. Pass through a fine sieve and adjust the seasoning to taste.