Concentrado de tomate casero, espeso y rico

Ingredientes

• 1 28-ounce can whole, peeled tomatoes (or 2 pounds halved fresh plum or vine tomatoes)

Preparación

1. 1

   --- Yield: About ¾ cup ---

2. 2

   Put the tomatoes in a large heavy pot, such as a Dutch oven or soup pot.

3. 3

   Bring to a simmer (not a raging boil) over medium-high heat. Cook for 10 minutes, stirring once or twice to be sure the tomatoes aren't sticking to the bottom of the pan.

4. 4

   Lower the heat to medium-low or low, depending on your stove, adjusted to maintain a slow bubble. Cook uncovered for about 1 hour, stirring occasionally, until the tomatoes are very thick and a spoon scraped along the bottom of the pan makes a clear path. The tomatoes should be reduced to about 1 cup, and most of the liquid will be evaporated.

5. 5

   Preheat the oven to 275 (135 C).

6. 6

   --- Puree and strain the tomatoes ---

7. 7

   Using a food mill: Insert the finest disc and set the food mill over a medium bowl. Transfer the tomatoes to the food mill. Turn the crank until the tomatoes are pureed, leaving just the seeds, skins and other solids behind. Using a mesh colander: Put the tomatoes in a fine-mesh colander set over a bowl. Use a sturdy spatula or wooden spoon to push the tomatoes through the colander. Discard the seeds (or compost them).

8. 8

   Line a small rimmed baking sheet with a piece of parchment. You can also use a shallow 1-quart Pyrex baking dish and skip the parchment paper. Spread the tomato puree in an even layer over the bottom of the pan.

9. 9

   Bake the tomato paste 30-40 minutes, until the edges look dry and slightly caramelized and the top has a few cracks.

10. 10

    Cool 10-15 minutes, then scrape the tomato paste into a sterilized glass jar with a lid.