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

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.