Easy Tomato Paste – Trust Me

Just when I thought it was safe to go back in the kitchen, another basket of tomatoes appears on the counter.  No problem.  I’ve seen this before, and I’m ready.

Here’s my approach to tackling those Romas and other “meaty” tomatoes.

Slice long ways.
Arrange cut side up on baking sheets.

Optional: sprinkle with herbs (basil, oregano, marjoram), sliced
onions, garlic

Not optional: drizzle with olive oil

Bake at 250 degrees for one to two hours – until the tomatoes are
“broken down” and no longer juicy. (That’s a precise cooking term.)

No longer juicy tomatoes look kind of like this.

Put the roasted tomatoes in a food processor and process until fairly
smooth.

Freeze in ice cube trays, and store frozen cubes in a container in the
freezer.

These will keep all winter and can be used in soups, stews,
sauces, casseroles, and as a quick pizza sauce.