Use only the ripest (a bit too ripe is okay), sweetest, more delicious tomatoes you can find. I look for dry-farmed, vine-ripened tomatoes. Concentrated tomatoes like Roma, paste, or Early Girl tomatoes work extremely well in this recipe. If you use juicier tomatoes, be sure to follow the note on de-seeding and de-juicing them in the next step.
To make tomato paste you'll need:
- 5 lbs. of tomatoes
- 1 tsp. sea salt
- About 1 cup good quality olive oil
- Large pot
- Food mill or large sieve
- Large rimmed baking pan
- Container(s) for the paste (2 or 3 half-pint jars with lids are perfect)
