Cut up half of the tomatoes and put them in a large 7 qt. stock pot. Add the salt.
Turn the burner on to medium low and continue to cut up and add tomatoes, stirring lazily.
Cover and cook for 10 minutes at a low simmer.
Remove from the heat and cool slightly.
Press the tomatoes through a food mill fitted with the finest disk.
Pour the puree into two sheet pans.
Place in a 185° oven for as long as six hours, or until the smell drives you crazy.
Stir regularly, especially into the corners of the pan.
Watch for the point at which your spatula leaves a trail in the tomato paste. Taste as you go. Let the color turn deep satisfying red.
Put up in small containers or freezer bags and freeze. Greased ice cube trays and vacuum seal. Can be pressure canned 35 minutes.
- $.75/1 Muir Glen Coupon = Free Tomato Paste (forthemommas.com)
- Pantry Staple~Tomato Paste and a Recipe (momblognetwork.com)
- Two New Gourmet Pear Tomatoes Available From Terroir Seeds LLC (prweb.com)