Roasted Tomato Passata Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

Steps:

• 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 (see p. 152). 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 (see p. 156).
• 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 (see p. 158). Use within 1 year. Once opened, refrigerate and use within a few days.