Passata

Method

Place tomatoes in a heavy-based pan, bring to the boil, and simmer gently until very mushy.
Strain through a sieve, or mouli, to remove all seeds and skin.
Wash the pan, and return mixture to it. (Mixture will be quite runny.)
Heat the pan and simmer mixture gently until it has reduced and is a sauce consistency.
When cool, pour into containers.
Cover, label and freeze.

Tip: Use a crock pot or slow cooker for this recipe.