Roasted Tomato Passatta

Preheat the oven to 350°F. 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, sugar, and oil over the top. Roast for about 1 hour, until the vegetables are well softened. Remove from the oven and purée with a food mill. Have your hot, sterilized jars ready. 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. Stand the jars in a large saucepan with a folded tea towel on the bottom of the pan. Cover with warm water (100°F) and bring to the simmering point (190°F) over a period of 25 minutes, then simmer for 10 minutes. 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.

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