Swiped from the River cottage web site again.<\/p>\n
3 – 4 kg ripe Tomatoes (as many different varieties and sizes as possible)
\nSea salt and black pepper
\n1 tsp fresh oregano
\n1 tsp fresh thyme
\nSmall handful of torn basil
\n4-5 cloves of garlic
\nGood trickle of olive oil and rapeseed oil<\/p>\n
1. Preheat the oven to 180C\/350F\/Gas Mark 4.
\n2. Depending on the size of the tomatoes, cut them either into halves or quarters. With very small or cherry tomatoes, pop them in whole but slash the skins first to release the juices. Place all of the tomatoes into a large roasting tin.
\n3. Crush and roughly chop the garlic and sprinkle it over the tomatoes with the salt and pepper.
\n4. Roughly tear the oregano, thyme and basil and scatter over tomatoes.
\n5. Drizzle over a little rapeseed and olive oil then roast in the oven for 45 minutes until slightly blistered and soft.
\n6. Cool after cooking, push through a sieve and place into containers for freezing.<\/p>\n","protected":false},"excerpt":{"rendered":"
Swiped from the River cottage web site again. 3 – 4 kg ripe Tomatoes (as many different varieties and sizes as possible) Sea salt and … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[60],"tags":[20,71,9],"class_list":["post-48","post","type-post","status-publish","format-standard","hentry","category-useful-ingedients","tag-italian","tag-passatta","tag-tomato"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t