Spiced passata sauce 

Cook time: 30 minutes 

Prep time: 5 minutes 

Serves: 4-6

12-15 ripe tomatoes 

2 sticks rosemary 

10 cloves garlic, peeled and crushed slightly 

1 tbsp flaky salt 

2 tbsp sunflower oil  

1 fresh chili, stalk removed and cut in half

1 tbsp honey

Start by turn on your oven to 220*c

Cut the tomatoes in half and lay onto a roasting tray, sprinkle over some flaky salt, smashed garlic, chili and rosemary.  

Drizzle with a little oil and fire into the oven to roast.

Roast at for 30 minutes or until the tomatoes just start to collapse and colour.  

Remove and allow to cool, using a potato masher or stick blender to puree the tomatoes into a sauce.

Now pass the sauce through a sieve to remove all the seeds and any skins.  

Place the sauce back into a pot and bring up to a simmer, skimming off any fat raising to the surface.  

Add honey and check the seasoning - and it's ready to bottle.