Passata recipe
Halve or quarter tomatoes into a large pan and boil until broken down sufficiently to run through a passata-maker, food mill or sieve. Simmer pulp until you get to a desired thickness and add salt, a little sugar and any herbs that you want then jar in sterilised jars. Italians use a big metal net-like spoon (it looks a bit like a lacross stick) to ensure that they just jar pulp and no liquid; but it's not a biggie, you'll just have to reduce it a little longer when you come to use it if it's too thin. Each jar should have around 2 cms headroom and ensure that the tops of the jars and lids are clean.
Wrap jars in cloth or newspaper and place in warm water bath - the water level needs to be one to two inches above the top of the tallest jars. The cover is put on the pan and it is allowed to return to a full rolling boil, at which time the processing time is begun. Boil for around 30 minutes. Take jars out when the water has cooled. If sealed okay store somewhere cool and dark. If any are not sealed okay you can redo the half hour in the water bath or stick in the fridge and use within the week.
I've done a photo diary here
http://www.growveg.info/viewtopic.php?f ... ata#p65441 I think you may have to join to see it.
This is how I like my sun-dried tomatoes. Slice in half, cover in salt and leave out in the sun, bring in each evening until dry. When dry rinse in vinegar, wring, place in sterilised jar and cover in olive oil.
!! I won't even water-bath tomatoes mixed with any other vegetables (i.e. salsa). I will only use a pressure canner for that!
