Chery Tomato Passata in the Slow Cooker

2 friends had given my lots of beautiful ripe cherry tomatoes.

I searched a few recipe sites, but none were exactly right, so I blundered on accordingly.

There was no way I was skinning all these, but I did want to remove most of the seeds. This was surprisingly easy.

Firstly I washed them.

Then I cut the tops of each one and squeezed the seeds out.

I had enough to fill a large slow cooker.

I then set it on auto, added a few peeled garlic bulbs and left it for 4 1/2 hours, stirring a couple of times.









Then I used a stick blender to blend it into a smooth passata.

I did have plans to bottle it, but there wasn't really enough, so I added some mince and herbs and we had bolognese for dinner!