I make two types of passata.

I put cooking tomatoes (Roma, San Marzano and another nameless Italian one I brought back from Italy (strange - I know) through my passata machine which removes skins and (most of the) seeds. Then I heat these and bottle them as if they were jam, sterilise them as per Piglet's instructions or freeze them. I don't add salt as we don't use salt, but I might add some herbs or black pepper and mark the labels accordingly.

For the rest - whether they are eaters, supersize, cookers, red cherries or the little yellow ones - I put them in a roasting tin with a little olive oil. Then I bake them 'til soft, blitz them in a food processor and bottle in hot jars as though they were jam. I often add onions, herbs, garlic, black pepper - all or any of these - to the rosting procedure, so they get blitzed too.

I don't know how you can have too many tomatoes. Last year I had 122 plants and took tomatoes to work to give to colleagues every day from the beginning of May until the end of November. I made at least 100 jars of passata. This year I'm planning on having in excess of 180 plants with fruit from the end of April until Christmas, plus passata, plus chutneys and hopefully spicey green tomato chutney, which is husband's favourite.