Tomato Magic

Makes about 1½ cups (395 g)

The paste can be refrigerated for up to 1 month or frozen for up to 3 months.

Paula invented this vastly superior alternative to canned tomato paste while testing her final book, The Food of Morocco.

1 (28-ounce | 800-g) can whole tomatoes, preferably organic and fire-roasted

1 (6- to 8-ounce | 180- to 225-g) jar sun-dried tomatoes packed in olive oil

2 tablespoons water

½ teaspoon flaky sea salt

Extra-virgin olive oil, for topping

In a food processor or blender, combine the tomatoes with their juice, the sun-dried tomatoes with their oil, the water, and the salt and puree until smooth.

Scrape the puree into a wide, heavy stainless-steel or enameled cast-iron saucepan about 8 to 10 inches (20 to 25 cm) wide. Set the saucepan over medium-low heat and cook, stirring often, until the mixture has reduced to a thick jam, about 30 minutes.

Remove from the heat and let cool. The paste can be used at once. To store, transfer it to a jar with a tight-fitting lid, top with a ¼-inch (6-mm) layer of olive oil, cover, and refrigerate; or shape the paste into 1- or 2-tablespoon balls, arrange on a sheet pan, freeze for 10 to 15 minutes, and then transfer the balls to a resealable freezer bag and return to the freezer.