Homemade strained tomatoes

Ingredients for 1 servings:

• 1.1 kg tomato(s), e.g. Mini San Marzano
• 1 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 1 stalk(s) Celery
• 2 garlic cloves
• 1 shot of white wine, non-alcoholic
• e.g. salt and pepper
• n. B. Lovage
• 1 handful of basil leaves, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat the oven to 175°C (top/bottom heat). Halve the tomatoes or quarter large varieties. Roughly chop the onion, carrot, celery, and garlic. Mix everything in an ovenproof dish with the herbs, spices, and white wine. Bake uncovered on the middle rack of the preheated oven for one hour. The top tomatoes should turn a nice dark brown. Remove the oven-baked tomatoes from the oven, let them cool slightly, and then pass them through a sieve or a food mill. The passata is a wonderful ingredient in Bolognese sauce or as a pizza topping. If you don’t mind the skin and seeds, you can simply puree the tomatoes; this will provide a good base for a tomato sauce.