a year's worth of tomato

Besides drying and freezing tomatoes, we make a year's supply of bottled puree (passata) so we never have to buy imported, tinned or bottled stuff picked by African labourers in Italy who are paid a pittance. Ours tastes better anyway.
Tomatoes are cut for the pot, preferably sitting beside an almond tree.


Occasionally it's OK to get distracted to eat some of the tomatoes with cucumber, basil and goat cheese.


The tomatoes are cooked until soft and pulpy with nothing added, then passed through the Mouli that Briony inherited from her mother.


The shelf is slowly filling with bottles.


P.S. this passata is always recooked before use, just in case.