Use very ripe tomatoes
Use very ripe tomatoes

I make passata when the tomatoes are exceptional; anything less and I might as well buy it, to be honest.

But when the tomatoes are as they have been this long and fine summer, I would be a fool to do anything other than spend an hour or so slicing through the lush red flesh of the best of Italian Pomodoro, warming them gently with home grown basil, no salt or sugar, crushing them sensitively with my passata machine from Seeds of Italy, and sieving them to leave the thick, wonderful flesh.

Am I overdoing it? Of course not!