Homemade Tomato Paste

• 1 small jar (6 to 8 ounces) sun-dried tomatoes packed in olive oil
• 1 can (6 ounces) tomato paste
• 1 can (14 ounces) whole plum tomatoes
• 1/2 teaspoon salt
• Extra virgin olive oil
• An 8-inch Spanish cazuela or a 2-quart Chinese sandpot

1. In a food processor or blender, combine the sundried tomatoes with the oil from the jar, the tomato paste, tomatoes with their juices, salt, and 2 tablespoons water.
2. Puree until smooth.
3. Scrape into the cazuela and set over medium-low heat.
4. Cook slowly, stirring often, until the tomato mixture reduces to a thick jam, about 30 minutes.
5. Scrape the tomato paste into a clean jar.
6. Cover with 1/4 inch of olive oil and the lid and store in the refrigerator.
7. This paste keeps well for up to 2 months.

tomatoes, tomato paste, tomatoes, salt, extra virgin olive oil, cazuela

Taken from www.cookstr.com/recipes/homemade-tomato-paste (may not work)