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Tomato Paste

This recipe scales up or down easily to use as many tomatoes as you want. I use ice cube trays to freeze individual 1-oz portions for use in recipes.
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Ingredients Method

Ingredients
  

  • 4 lbs tomatoes cored & roughly chopped
  • 6 cloves garlic peeled & chopped
  • a few tablespoons dried oregano
  • 1/2 teaspoon Salt
  • black pepper to taste
  • 2 bay leaves
  • Olive oil

Method
 

  1. Preheat oven to 300 degrees F
  2. Cook ingredients on the stove top until softened
  3. Puree softened ingredients (immersion blender works great for this)
  4. Pour the tomato sauce into a roasting pan (non-stick is best, with straight sides)
  5. Roast at 300 until it thickens, stirring periodically
  6. When your spatula leaves a clear path when sweeping the bottom of the pan, it has reduced sufficiently
  7. Pour into ice cube trays, freeze, then vacuum seal the cubes