The best thing of summer are fresh tomatoes. When you have more than you can eat make some of this tomato paste. I freeze in small containers to use all winter long! I also use those snack size baggies and put 2-3 tablespoons in each and then seal into a large Food Saver bag, it keeps very well and you just pull out a bag when you need tomato paste.
MAKES ABOUT 1 CUP
Tomato paste lends depth and flavor to many dishes.
5 lbs. plum tomatoes
1⁄4 cup extra-virgin olive oil plus 2 tbsp.
Kosher salt, to taste
1. 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.
2. 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. Or use a blender, blend as long as needed to get fine, push through fine mesh strainer.
3. 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.
4. 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.