Ingredients:
8 pounds tomatoes
2 TBSP salt
1 TBSP lemon juice.
Instructions:
• Wash the tomatoes.
• Cut the tomatoes into small pieces. Put them in a large pot and bring them to a boil and then let them simmer for 10 or 15 minutes until they're well broken down
• Place the cooked tomatoes in a blender and blend well. Or use an immersion blender.
• Place the blended tomatoes in a smaller size pot and cook on a low simmer until all the water is evaporated, roughly 15-25 minutes, while stirring constantly.
• Once you feel that the tomatoes are turning into the paste you add coarse salt and mix very well.
• Line a rimmed baking sheet with parchment paper. Spread the tomato product evenly on that baking sheet.
• Bake at 350°. Check it every 20 minutes. If using the fan, expect no more than 30 or 40 minutes baking.
• Store in glass jars in the refrigerator with a thin layer of oil on top, or (better) freeze in individual ice cube trays, and store in plastic bags in the freezer.
Comment:
Do NOT over-bake these.
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