pasatta prep
It's the begining of Autumn and I'm making my 7th and final batch of pasatta for this season. I've been roasting tomatoes (homegrown), onion and garlic, strewn with homegrown thyme and oregano, and sprinkled lightly with locally sourced river salt flakes (palest pink, with a fantastic taste) This is Tray no: 4, I suspect I've still got another four trays to go.
