Tomato passata

• tomato↗1kg kg

  halved or quartered

• garlic cloves↗6

  halved

• olive oil↗1 tbsp tbsp
• caster sugar↗1 tsp tsp

Step-by-step instructions

1. 1

   Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

2. 2

   Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.