If you're a fan of jam (which I am) and get a giddy thrill out of turning gluts of plums, apples, pears and vegetables of all kind into fiery, spicy chutneys to set aside for Winter then I recommend this book to you.
I started by making a passata: First I cut the tomatoes in half and laid them out in a baking tray. I then sprinkled them with sliced onions, garlic, rosemary, olive oil, salt and pepper before slowly roasting them until they were soft and the whole house smelt delicious. I then whizzed them up in a blender before forcing them through a sieve and bottling the resulting puree as per Pam's instructions. At this stage the passata can be left in the store cupboard for up to 12 months and dipped into for ketchup making, pasta sauces and the like.
I simmered the passata with cider vinegar, lemon juice, celery salt, mustard powder, ground ginger and ground cloves for 25 minutes before pouring into a sterilised jar. The ketchup smells delicate and delicious, completely different to the bright red sauce that we have come to know. I can't wait to try it this evening!
Pam recommends buying tomatoes in bulk when in season (in July and August) and making a year's worth of passata at once. I'd like to do a couple more mini batches before then so that I've mastered this preserve and then perhaps I'll add it to my preserving calendar.