A DIY recipe for thick, smooth tomato paste made from scratch! Preserve fresh garden tomatoes or use canned tomatoes to make this basic pantry essential. Homemade tomato paste keeps perfectly for up to a month in the fridge and even longer in the freezer.

Put the tomatoes in a large pot, such as a Dutch oven or soup pot.

Simmer the tomatoes slowly on the stovetop for about 1 hour, until they fall apart and most of the liquid is reduced.

Discard the seeds and peels, or add to your compost.

You should have a little more than 1 cup of strained tomato puree.

Spread the puree on a parchment-lined baking sheet, leaving a little space around the edges.

Bake for 30 minutes at 275 degrees.

The puree should appear dry on the edges, with cracks in the surface.

Scrape the paste off the parchment and transfer to a clean glass jar.

The paste keeps up to a month refrigerated and 3 months in the freezer.

Tomato paste amps up the flavor of any tomato sauce, everything thing from homemade pizza sauce