Tomato passata (small batch)

Rinse the tomatoes, cut out the green tops, cut in half, remove any black parts, and put them in a large pot.

Add half a passata bottle of water so the tomatoes do not stick.

Seed half a capsicum, cut it into strips, and mix it through the tomatoes.

Bring to a boil and cook about 20 to 25 minutes, stirring every five minutes.

Drain the tomatoes in a colander set in a bowl to remove the acidic water; repeat in batches, discarding all the water.

With a slotted spoon, pass the tomatoes and capsicum through the passa patate to extract the passata, re-passing the pulp until it is dry.

While still hot, stir in the rock salt.

Put fresh basil in the bottom of each bottle and fill with passata (via a funnel if available), leaving headroom.

Top with extra virgin olive oil and seal the lids very tight.

Stand the bottles in a large pot, cover with cold water, bring to a boil and boil about 20 minutes to seal.