Passatta from frozen ingredients

[redser]

Hi, I have a glut of over-wintered onions, tomatoes are coming on strong now and have lots of basil too. Thing I'm short on right now is time. So was thinking of freezing all the ingredients to make the passata later in the year or when I have time. Can you see any problems doing it this way?
Thanks for any advise.

[binley100]

Can't see why not .........bung them all in the pan and cook from frozen .. you'll be able to freeze after its cooked cos you've changed the state of them..

[redser]

Thanks a lot binley, those onions have been staring at me for weeks.

[taff]

if you freeze the toms whole, the skins will come off more easily when they deforst anyway....save time deskinning them later

[redser]

Great! Whole it is then, thanks taff

[binley100]

I don't skin them . I chop in half and fill a roasting tin. Sprinkle over with chopped shallots, garlic, basil, sea salt and a smidgeon of sugar. Then a glug of olive oil and pop in oven for about 30 mins or so at 180deg. When done just rub it through a sieve or use a mouli . Then put into containers and freeze.

[Patchninja]

I do a like Bins - the HFW roasted tomato sauce - it's to die for.

[binley100]

and when you've chopped them in half you can scoop out some seeds for saving at the same time......