1kg/2lb 2oz tomatoes, preferable in the plum variety
50ml/2fl oz balsamic vinegar
50ml/2fl oz olive oil
1 tsp salt
½ tsp ground black pepper
Pinch of sugar
Publisher: Kyle Cathie Limited
This delectable emulsification can be used whenever tomato passata is called for in any of the recipes in this book.
Bake all the ingredients together in a moderate oven (200C/400F/gas 6) for 20 minutes, then blend thoroughly. This mixture will keep in the fridge for 4-5 days, and it can also be frozen.