The main trick is to make enough passata to last until the next years harvest. This means big batches and roping in as many family members possible. Everybody brings their collected boxes and everybody joins in with the jobs.
Collect all your super ripe tomatoes, make sure your bottles are clean and get the family together. Find all your big pots and pans, set up some work stations, get a fire going.
Wash your tomatoes, remove the green stalks. If you have any really ruined ones, give them to the pigs.
At the cutting station, use a serrated knife to cut way the tops of the tomatoes, cut away any bad bits and roughly chop the tomatoes to release the juices. No need for chopping boards just do it quickly and freely.
Ready for the pot!
At the cooking station, get your big copper cooking pot over the fire and add the prepared tomato pieces. Leave it to cook whilst you have a coffee break – its ready when the tomato juices have been released and the flesh has broken down.
Get your passata machine and pass the cooked tomatoes through it – this separates the skin from the pulp for a smooth passata. Warning! it is HOT! Pass the discarded pulp again to get all the good bits out of it.
Pour the passata into a tea-urn type decanter and separate into bottles. Feel free to add a bit of salt at this point, its not necessary from a preserving POV but it tastes good. Attach lids to the full bottles. Put the full, sealed bottles in a large vat of rolling-boil water to sterlise. Wait for the water to cool down and remove the bottles.