It is the last week of summer and that means it is time to make passata out of the excess tomatoes.
Simply fill a large pan with veey ripe tomatoes, squishing them as you put them in. Add a glug of olive oil. Cook over a low heat until the resulting sauce is thick, rick and lustrous.
The passata can be used as the basis for many sauces, soups and condiments and will keep for ages in the fridge.