For longer storage, transfer to ice cube trays and freeze. Allow water to boil off, this will leave you with a thick paste. Over a high heat bring to a boil, then turn down to a strong simmer. Cover and store in the refrigerator for up to 3 weeks. Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Push through as much of the tomato mixture as possible. Transfer to a nonreactive jar and cover with a thin film of olive oil to prevent a crust from forming. Once the puree is quite thick, keep an eye on it and cook, stirring frequently, until brick red and completely dried out (but not burnt), 10 to 15 minutes more. Lower the heat so the puree is barely bubbling and continue to cook, stirring every 10 minutes or so, until very thick, 30 minutes to 1 hour more, depending on how juicy your tomatoes were. Five pounds of tomatoes will yield about pint of paste, but this easy. The dense paste is a concentration of tomato flavor that is added to sauces, braises, soups, and stews for thickness and flavor. Ingredients: 5 pounds ripe plum tomatoes / 1/4 cup olive oil / 1 tablespoon kosher salt. Bring to a rapid simmer over medium-high heat and cook, stirring occasionally, until beginning to thicken and is reduced by about half, about 1 hour. What is tomato paste Tomato paste is a dense puree of tomatoes that are cooked down to remove most of the moisture content, skins, and seeds. Tomato paste is made from whole tomatoes. (If you don’t have a food mill, you can press through a sieve.) Transfer the puree to the Dutch oven. Tomato paste is a pantry staple made from concentrated tomatoes that adds intense, tomatoey flavor to all sorts of dishes without adding extra moisture. Let cool for a few minutes, then pass the tomatoes and their juices through a food mill fitted with the finest disk into a bowl. Cover and cook over medium heat until the tomatoes give up their juices and the skins start to peel off, about 10 minutes.
Stir to combine the tomatoes with the olive oil and salt in a large Dutch oven.
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