Tomato Sauce

Method

1. Wash the San Marzano tomatoes thoroughly under running water.
2. Remove the stem end and cut the tomatoes in half lengthwise, then slice each half into quarters.
3. Place the quartered tomatoes into a large pot. Add a small amount of water to help start the cooking process.
4. Cover the pot and bring to a boil. Cook for 4-5 minutes until the skins begin to loosen and the tomatoes release their juices.
5. Drain the tomatoes in a colander, allowing them to cool slightly. Reserve the cooking liquid if desired.
6. Pass the drained tomatoes through a food mill (passaverdura) to separate the pulp from the seeds and skins.
7. Collect the smooth passata in a clean pot. Bring the passata to a boil, then immediately turn off the heat.
8. Sterilize the glass jars and lids by boiling them in water or washing in a dishwasher on high heat.
9. Place 2-3 fresh basil leaves at the bottom of each sterilized jar.
10. Using a funnel, fill the jars with the hot passata, leaving about 1 cm of headspace. Add extra basil leaves on top if desired.
11. Wipe the rim of each jar clean, close with a clip-top lid (ensure the clip is present for vacuum sealing).
12. Place the filled jars in a basin or tray, cover with a cloth, and leave undisturbed until completely cool (at least 24 hours). The vacuum seal will form as the jars cool.
13. After 24 hours, check that the lids are fully concave (sealed). Store the passata in a cool, dark place for up to 18 months.