how to make tomato paste

To make tomato paste, follow these summarized steps from multiple reliable recipes:

1. Start with fresh tomatoes (such as Roma or plum), wash them thoroughly, and cut into chunks or quarters.
2. Cook the tomatoes slowly in a large pot over medium heat until softened and most of the water has evaporated (this can take 1 to 3 hours depending on method).
3. Optional but recommended: Pass the cooked tomatoes through a food mill or fine-mesh sieve to remove skins and seeds for a smoother paste.
4. Return the strained tomato puree to the pot and simmer on low heat, stirring often, until thick and concentrated to a paste consistency.
5. Spread the thick tomato puree evenly on a baking sheet and bake in a low oven to further dry and intensify the flavor (optional).
6. Cool and then store the tomato paste in sterilized jars, topping with olive oil to preserve, refrigerate, or freeze in portions.

Ingredients typically include just tomatoes, with optional olive oil, salt, and bay leaves for flavor. The process requires patience but results in rich, thick tomato paste made from fresh tomatoes.