Making a big batch of passata ensures you have the foundation of many great recipes easily at hand, including these tasty borlotti beans on toast
1. Simmer the beans in boiling water for approx 10 minutes until tender.
2. Drain and return to pan, adding enough passata sauce (see below) to cover.
3. Stir in the sugar, paprika, mace and cider vinegar. Simmer all of the ingredients together for 3-5 minutes and serve on crusty, brown toast.
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Depending on the size of the tomatoes, cut them either into halves or quarters. With very small or cherry tomatoes, pop them in whole but slash the skins first to release the juices. Place all of the tomatoes into a large roasting tin.
3. Crush and roughly chop the garlic and sprinkle it over the tomatoes with the salt and pepper.
You can make the passata in advance and place into containers for freezing.
4. Roughly tear the oregano, thyme and basil and scatter over tomatoes.
5. Drizzle over a little rapeseed and olive oil then roast in the oven for 45 minutes until slightly blistered and soft.
6. Cool after cooking, push through a sieve.
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