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. 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)
