Home Made Passata: How to make a cheap, delicious and versatile tomato sauce

We use a lot of passata at home, in various sugos, for pizzas, topping meatballs and meatloaf, that sort of thing. We do often buy it but it's also a doddle to make your own, and you can make a huge amount and then just freeze it in small pots for whenever you need it. We have a big stack of little pots that used to hold mushy peas from the fish and chip van, for example, although I guess that just shows we eat far too much fish and chips :-)

I always use Napolina whole peeled plum tomatoes, creature of habit perhaps, but they are a good product and are often half price at all the major supermarkets so buying a load when they're cheap means you're saving money and enjoying great home made food.

I'm trying some new with this sort of thing, and videoing bits here and there as I think it gives a better idea of timing, textures, quantities, etc. than a written account. I've split the passata one up into three as it does take a good couple of hours or so to cook down into the finished product.

As you can probably tell, the director needs some practice, as does the cameraman!

The rabbit sauce was left over from a spit roast rabbit dish the Sunday before, more of that whenever I get around to blogging about it ...