Preserving and pickling are in my blood. I am mad for good preserves and pickles, and I hope to share my love and enthusiasm with you in this tomato passata making pre-recorded class.
Once you book, everything you need will be sent to your inbox. Cook at your own pace, pause and rewind as needed, and enjoy creating magic in your kitchen. You’ll have 12 months to revisit the class at your convenience.
I hope is that preserving can become a pleasurable part of your life, as it is mine.
We live in a world where many fruits and vegetables are available all year round. Fruit and vegetables that are not in their season are flavourless and may have gone through extra processing or stored in high-energy storage to make it seem as though they are fresh.
For the future of our planet, it is important that we don’t support this through our buying choices.
Preserving is so much fun and it allows us to enjoy the foods we love when they are not in season. Preserving offers practical ways to eat seasonally, it reduces kitchen waste, it avoids preservatives and additives and means we are cooking from scratch which is what my food philosophy is all about.
That tomato that was bursting with flavour and it took you to a happy place. How magical it is that food can do this for us. You can almost taste the sun and summer heat with each bite.
The tomato season typically is from late Spring to Early Autumn. A tomato that you buy outside of these seasons will not taste as a tomato should. They have also likely travelled a great distance and contain nowhere near the nutritional value of a tomato that is in season.
