• Pick & wash the tomatoes
• Cut the tomatoes in quarters and remove the seeds
• Put the olive oil into a large pan over medium heat and then add the tomatoes. Boil for about 30 minutes until the tomatoes soften and the skin begins to detach
• Put the tomatoes through a food mill and sieve to take out the skins and remaining seeds.
• Put the pulp back into the pan and add the salt.
• Preheat the oven to 200ºF - depending on how many tomatoes you used you might need to make sure you have enough space for 2 baking sheets
• Place the tomato pulp onto 1 or 2 baking sheets - the sheets need to be completely covered and about 30 cm high. It is very important the pulp is the same height on the sheet, if not the thinnest part might burn.
• Every 20 to 30 minutes check the sheets and gently stir the pulp. As the pulp shrinks you might need to combine 2 sheets or move the puree into the centre of the sheet. Making sure the pulp stays about 30 cm high.
• After about 3 to 3.5 hours your tomato paste should be ready. Usually this is after it has reduced by about half - it will no longer be like a sauce but a lot more solid & sticky with a darker colour.
• Take out of the oven and let it cool to room temperature

How to store tomato paste

Using jars in a fridge

• Get a clear jar and then fill it with the tomato paste using a spoon.
• Level the paste at top of the jar with the spoon and cover with olive oil.
• Put on the lid and leave in the fridge. Should last about 1 year.

Making tomato paste ice cubes

• Using a spoon fill an ice cube tray.
• Put in the freezer and when frozen take out and
• Put the tomato paste ice cubes in freezer bags.