Homemade Tomato Paste

1. 1

   In a food processor or blender, combine the sundried tomatoes with the oil from the jar, the tomato paste, tomatoes with their juices, salt, and 2 tablespoons water.

2. 2

   Puree until smooth.

3. 3

   Scrape into the cazuela and set over medium-low heat.

4. 4

   Cook slowly, stirring often, until the tomato mixture reduces to a thick jam, about 30 minutes.

5. 5

   Scrape the tomato paste into a clean jar.

6. 6

   Cover with 1/4 inch of olive oil and the lid and store in the refrigerator.

7. 7

   This paste keeps well for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.