Chris got the first few kilos of tomatoes that I picked a couple of days ago prepared and in the oven and I started putting them through the machine after they were cooked. It has this great attachment that's for slicing fruit and veg but its also great as a mouli, it grinds the pulp and juice out but leaves the skins behind . Last year we only had the manual mouli and it took forever to do it...It was then back to the tunnel to pick all the ripe tomatoes and back into the kitchen to prepare them for the oven...With all the stalks removed I added some rapeseed oil, salt, pepper, thyme, oregano and garlic before putting into the oven at 180 Celsius for 90 minutes...The finished passata from the first batch...And some of the passata from the second batch, notice the lighter color as I included the yellow tomatoes...And into the 500ml bottles...Preserved and ready for use over the coming year, 22 x 500ml bottles. You can really notice the difference in color with them side by side. There are still plenty of tomatoes in the poly-tunnel so this is only the first round of tomato passata making. It's such a great ingredient to have in the pantry, it can be used in cooking with any recipe that calls for tomatoes...