Makes about 2 cups
- 12 cups tomato puree
- 6 tablespoons olive oil
- Preheat the oven 300 F.
- Spread 2 tablespoons olive oil on three rimmed baking sheets. Pour 4 cups of tomato puree into each pan.
- Bake, using a spatula to turn the puree over on itself occasionally, until most of the water evaporates and the surface darkens, about 3 hours. Combine the tomato paste onto one baking sheet; reduce heat to 200 F and cook until thick and brick colored, about 20 minutes.
- Cool and divide into two ice trays; freeze. Store in the freezer in a zip lock plastic bag.
- Nutrition (per serving): 105 calories, 7.1g total fat, 0mg cholesterol, 344.8mg sodium, 187.2mg potassium, 9.9g carbohydrates, 1.3g fiber, 0g sugar, 1.5g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/homemade-tomato-paste/