From August to September it’s tomato season - the best time to make this preserve is when tomatoes are at their cropping peak. This passata will keep that summer freshness locked in all winter long.

1. Preheat the oven to 175C /350F.

2. Cut the tomatoes in half and place them, cut side up, in a single layer in a large roasting pan. Scatter the shallots, garlic, herbs, salt, pepper, and olive oil over the top. Roast for about 1 hour, until the vegetables are well softened. Remove from the oven and purée with a food processor.

3. Have your hot, sterilized jars ready (Dishwasher works great for that). Put the tomato purée into a saucepan and bring to the boiling point. Pour it into the jars, filling them to the brim, and seal immediately with clips or screw-bands. If you're using screw-bands, remember to release the lid by a quarter of a turn.

4. Stand the jars in a large saucepan with a folded tea towel on the bottom of the pan. Cover with warm water (37C/100°F) and bring to the simmering point (90C/190°F) over a period of 25 minutes, then simmer for 10 minutes.

5. Remove the jars and stand them on a wooden surface or folded tea towel. Tighten the screw-bands, if using. Leave undisturbed until cool, then check the seal. Use within 1 year. Once opened, refrigerate and use within a few days.

TIP: We like to tighten the screw-bands and turn them upside down so the jars cool upside down. This also works well instead of the stove top method, if you don’t do a years worth of passata and don’t need to store it for longer than a few months - It will seal everything off nicely.