When we have tomatoes I make roast tomato passata and then freeze it. It is so easy, it is almost criminal.
Halve tomatoes and put in a roasting tin. You can add a splash of olive oil, if you want.
Puree them in a liquiser then pour through a sieve, pressing down with a spoon.
When I made the passata this time I used it to make moussaka with some of my home-grown aubergines – I know, I know, I am almost unbearably smug about the aubergines, but I have failed to grow them for 4 long years!
Moussaka: lamb mince (about 500g or so); couple of onions; couple of cloves of garlic; some oregano; milk, flour, 2 eggs, small handful of parmesan; 4 aubergines, olive oil, glass of red wine, 1tbs tomato paste, about 200ml of passata, scant tsp cinnamon, nutmeg.
Chop the onions and garlic finely and gently fry until soft. Remove from the pan. Brown the lamb, add the onion mix back in with chopped oregano, cinnamon and the glass of wine. let it bubble for a bit. Add some tomato paste and the passata. Let it gently cook for quite a while. Meanwhile slice the aubergines and mix with some olive oil. Lay them on a baking tray and bake in a hot oven until cooked, but not burnt. Make a white sauce. Add the cheese, nutmeg, and when cool two beaten eggs.
To make the moussaka layer some aubergines in a greased oven-proof dish. Cover with half the mince, add another layer of aubergines and the rest of the mince. if you still have aubergines you can add another layer now. Then top with the white sauce. Bake in a medium-hot oven for 40 minutes, remove and then let sit for another 40 minutes.