Tomatoes


 * Tomato Passata** (Annabel Langbein's Classic Tomato Sauce)

3 kg tomatoes, cored and coarsely chopped. (any tomatoes that are nice & ripe) 12 whole cloves garlic, peeled 1/2 cup olive oil

2 big handfuls of basil leaves 1 Tablespoon Oregano leaves 3 Tablespoons sugar 2 Tablespoons salt 1 teaspoon fine white pepper

Cover the pot, bring it to a boil, then reduce the heat to medium low. Let it simmer for an hour. Stir now & again as it cooks so it doesn;t stick on the bottom. Use a hand blender to blend it until it's smooth.

This sauce can be preserved in jars or stored in the freezer.