Tomato Paste

Yield: about 8 half pints

Ingredients

• 4 dozen large tomatoes
• 2 teaspoons salt, or to taste

Instructions

1. Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking.
2. Remove from heat and press through a fine sieve or put through food mill.
3. Return to kettle and continue to cook very slowly until paste holds its shape on a spoon about 2 hours. Stir occasionally to prevent sticking.
4. Spoon into clean, hot jars, leaving 1/2 inch headspace; seal.
5. Process in boiling water bath for 30 minutes.