It’s the first time I’ve grown the San Marzano variety of tomato. Famous as the plum tomato of choice for Italian pizza toppings and other sauces, I read that what it lacks in glossy-skinned rotundness it makes up for in a low seed count and lots of sweet tasting flesh… all good qualities in a cooking tomato. Seeing that these features have also caught the attention of the slug/snail population in the greenhouse, I’ve picked these a little less ripe than I normally would in an attempt to get there first.
So, my first proper crop off the vines! and I’m making a passata to go with pasta. My ten year old nephew is with us this week, and I’m hoping this puréed recipe passes the “no-veg-EVER!” test.
To make: I whizz together the tomatoes, chopped up with lots of basil, garlic and a fried-til-soft red onion (I’ve also added last night’s left-over peppers, courgettes and aubergines into the blend). Mine was a little thick, so I added a few glugs of olive oil to the blender. After tasting, I also whizzed in a few sun-dried tomatoes for extra punch. Then I cooked the sauce gently for 10 minutes. It made up enough to fill two large jars, so I’ll keep one in the fridge for pizza later in the week.