Homemade Tomato Passata with Fresh Basil

Put the prepared vegetables in a large saucepan over medium heat, bring to a gentle simmer, turn the heat to low and cook for 35-40 minutes or until the vegetables have softened and the scent of Italy has invaded your home. Taste for salt and adjust to your liking,

Allow to cool in the spot for 10 minutes, then, working in batches, pass the vegetables through a food miller. You can choose to also pass the nectar through a sieve to get rid of seeds, but I personally like it rustic and a bit chunky.

Now all is left for you to do it is to put the passata back in the saucepan to heat up for a few minutes, ready to be poured hot into freshly sterilized glass jars and lids.