Roasted Tomato Passata

• 4 1/2 pounds ripe tomatoes
• 7 ounces shallots, peeled and thinly sliced
• 3 or 4 garlic cloves, peeled and thinly sliced
• A few rosemary, thyme, basil, or oregano sprigs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon granulated sugar
• 1/4 cup olive, sunflower, or canola oil

1. Preheat the oven to 350F.
2. Cut the tomatoes in half and place them, cut side up, in a single layer in a large roasting pan.
3. Scatter the shallots, garlic, herbs, salt, pepper, sugar, and oil over the top.
4. Roast for about 1 hour, until the vegetables are well softened.
5. Remove from the oven and puree with a food mill.
6. Have your hot, sterilized jars ready (see p. 152).
7. Put the tomato puree into a saucepan and bring to the boiling point.
8. Pour it into the jars, filling them to the brim, and seal immediately with clips or screw-bands.
9. If youre using screw-bands, remember to release the lid by a quarter of a turn (see p. 156).
10. Stand the jars in a large saucepan with a folded tea towel on the bottom of the pan.
11. Cover with warm water (100F) and bring to the simmering point (190F) over a period of 25 minutes, then simmer for 10 minutes.
12. Remove the jars and stand them on a wooden surface or folded tea towel.
13. Tighten the screw-bands, if using.
14. Leave undisturbed until cool, then check the seal (see p. 158).
15. Use within 1 year.
16. Once opened, refrigerate and use within a few days.

tomatoes, shallots, garlic, rosemary, salt, ground black pepper, sugar, olive

Taken from www.epicurious.com/recipes/food/views/roasted-tomato-passata-389443 (may not work)