Tomato Paste

This whole process took about 8 hours if you count going to the farmer's market, finding the stall that sold San Marzano tomatoes, prep work and the 4 hours of baking. I don't know if it's worth it all the time, but I'm glad I tried it. All in the name of science and finding my best version of bolognese.

Fresh San Marzano tomatoes
Fresh San Marzano tomatoes
Chop and remove seeds
Chop and remove seeds
Add a little pinch of salt and olive oil then boil for a few minutes to soften
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
Put into collander or food mill to separate the skin and remaining seeds from pulp
Keep pressing
Keep pressing
Pour the liquid tomato juice that was extracted into a sheet pan and bake at 300 degrees
Pour the liquid tomato juice that was extracted into a sheet pan and bake at 300 degrees
Check every 30 minutes and stir
Check every 30 minutes and stir
All moisture should start to evaporate and what's left is the paste
All moisture should start to evaporate and what's left is the paste
I should have bought more tomatoes
I should have bought more tomatoes
Worth it?
Worth it?
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