Tomato paste

Some recipes (chili) require tomato paste. I usually prepare 20 or so liters at once (when tomato is in season, which is usually September) and freeze it.

Ingredients

•  5 lbs. chopped plum tomatoes
•  1/4 cup extra-virgin olive oil or avocado oil plus 2 tbsp.
•  salt, to taste

Instructions - Allergies: SF, GF, DF, EF, V, NF

Heat 1/4 cup of the oil in a skillet over medium heat. Add tomatoes. Season 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. Push as much of the pulp through the sieve as possible and leave the seeds behind.

Bring it to boil, lower it and then boil uncovered, so the liquid will thicken (approx. 30-40 minutes). That will give you homemade tomato juice. You get tomato paste if you boil for 60 minutes, it gets thick like store bought ketchup.

Store sealed in an airtight container in the refrigerator for up to one month, or freeze, for up to 6 months.