What's tomato with you?

Of course, it's all very well piggin' out on tomatoes, morning dew picked from the sagging vine (you're fired, ed.) but the secondary joy of the Combo Crop is making a passata sauce and freezing it for use during the winter. It's terribly easy, if rather hot work in a summer kitchen. Put as many of the bleeders as you can in a large saucepan, add enough water just to cover the bottom of the pan and set over a low heat to go all soft.
The whip 'em out and put them through the mouli by hand (real Italians have a machine that does it but I can't be arsed, after all these toms are organic, right?)

and then just heat for ten minutes or so to drive out a little excess water and then freeze in bags.
As a taster for the coming season Mrs Combo produced this dish called parmigiana which has aubergines, said tomato sauce and Parmesan. Helped down by an excellent Barbera d'Asti from
Giovanni Piacenza, a very hearty winemaker in all senses of the word.
Yum yum, pig's bum!