How to make it

  • Heat oven to 300°. Roughly chop tomatoes. Heat 1⁄4 cup of the oil in a 12" skillet over high heat. Add tomatoes and season lightly with salt; bring to a boil. Cook, stirring, until very soft, about 8 minutes.
  • Pass the tomatoes through the finest plate of a food mill, pushing as much of the pulp through the sieve as possible, leaving the seeds behind.
  • Rub a rimmed 13" x 18" baking sheet with remaining 2 tbsp. of oil; spread tomato purée evenly over sheet. Bake, using a spatula to turn the purée over on itself occasionally, until most of the water evaporates and the surface darkens, about 3 hours. Reduce heat to 250°; cook until thick and brick colored, 20–25 minutes.
  • Store sealed in an airtight container in the refrigerator for up to one month, or freeze, wrapped well in plastic wrap, for up to 6 months.
  • My Hint: If freezing put them in ice cube tray that has a cover or just wrap well in plastic. That way if you only need a tbsp or so you can just pop it out.

Reviews & Comments 5

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    " It was excellent "
    tazoncaffeine ate it and said...
    excellent idea!
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    " It was excellent "
    wynnebaer ate it and said...
    I just love making my own ingredients....Great post...:)
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    " It was excellent "
    tippystclair ate it and said...
    Really great! I never have enough tomato paste! 5 from me!
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    " It was excellent "
    lanacountry ate it and said...
    GREAT recipe Jen! Thank you and five forks! :)
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  • 22566 10 years ago
    Nice recipe and a nice hint,I'm always wasting leftover tomato paste or sauce.
    Thank-you for the recipe
    Kind Regards

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