
Fresh San Marzano tomatoes
Chop and remove seeds
Add a little pinch of salt and olive oil then boil for a few minutes to soften
Put into collander or food mill to separate the skin and remaining seeds from pulp
Keep pressing
Pour the liquid tomato juice that was extracted into a sheet pan and bake at 300 degrees
Check every 30 minutes and stir

All moisture should start to evaporate and what's left is the paste
I should have bought more tomatoes
