After eight hours of slow simmering, the tomatoes have reduced into a rich, ruby paste that can be easily stored and used a little at a time. SHNS photo
After simmering for three hours, the tomatoes have become a flavorful puree. SHNS photo
To begin cooking tomato paste, fill a stainless-steel pot that has a thick bottom with whole, peeled tomatoes. Crush lightly with a potato masher if you like. SHNS photo

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