Easy Homemade Tomato Paste

🧂 Ingredients

• 8-10 lbs roma tomatoes

  also called paste tomatoes
• 2 tbsp extra virgin olive oil
• 2 bay leaves

  optional

Instructions

• 1 Wash the tomatoes, making sure to remove any dirt or stuck on debris. Cut them
  into quarters, or halves- either is fine.
• 2 Add both the tomatoes and oil to a large stockpot set over medium heat. Cook,
  stirring occasionally, until softened and the skins begin to peel away.
• 3 Working in batches, pass all the tomatoes through a food mill. Discard the
  skins, and return the tomato pulp and juices to the stockpot.
• 4 Cook on medium high heat, stirring occasionally. Once the volume begins to
  reduce, turn the heat down to medium. Be sure to scrape down the edges, sides,
  and bottom of the stockpot every time you stir.
• 5 Continue to reduce the heat as the tomato mixture thickens. The more liquid
  cooks out, the more you should reduce the heat. Once the mixture has fully
  reduced and thickened into paste- remove the stockpot from heat. Let the paste
  cool.
• 6 Once the mixture has fully reduced and thickened into paste- remove the stockpot
  from heat. Let the paste cool, then use or store.

Nutrition Info