Tomato passata

Ingredients:

• 1 kg of tomatoes, cut in half or quarters
• 6 cloves garlic, cut in half
• 1 tbsp. l. olive oil

Preparation:

1. Place the tomatoes, garlic, and olive oil in a saucepan. Place over medium heat, cover, and simmer for 10 minutes, shaking the pan occasionally to ensure all the tomato halves are fully cooked.
2. Generously season the passata with salt and pepper and add 1 teaspoon of sugar. Cook, uncovered, for another 5 minutes, until the garlic is soft. Then cool the mixture and strain it through a sieve.
3. Passata can be poured into individual freezer bags and stored in the freezer for up to 3 months, or jarred and refrigerated for up to 1 week. Alternatively, use it directly in sauces and soups.