Passata

What to do with all the cherry tomatoes... Well I'll let you in on our new favorite way to use them up... Roasted cherry tomato passata! It is just about the best thing... Ever. We are make oodles of it and trying to save some for the freezer to enjoy this winter (not sure if it will make it though).

So... This recipe is modified from the river cottage canning & preserving book:
3 lbs tomatoes (in our case cherry)
Fresh herbs (we use rosemary and thyme)
2 cloves garlic
Salt & pepper
Teaspoon of salt
Olive oil

Combine all ingredients on baking pan and make sure evenly distributed. Roast at 350 for an hour. Blend or process in your food processor and pass through sieve (or use your food mill!). You can use this puréed tomato delight just about any way you would use a can of tomatoes for...a sauce or soup base (I added just whole milk to it for my new favorite tomato soup) or maybe a bloody mary???!