Charred Tomato Passata
Chefs survive on a group of foundational recipes, such as stocks, mother sauces, and mirepoix. This is one of those. When you can get your hands on wonderfully ripe roma tomatoes, make this passata and use it liberally. It freezes well and can be used in recipes in place of canned tomato sauce. Because of the incredible char achieved, we bypass the food mill (commonly used for passata) and make a more rustic edition using a food processor.
Recipe by Oxmoor House October 2014