Fill two lined baking sheets with tomato halves, cut side up, about 8 to 10 pounds. Sprinkle with salt and drizzle with olive oil. Roast in the oven at 425F for 2 hours, turning the baking sheets halfway through.YAAAAAAAAASSS! See those brown bits? That’s flavor!Cram it all into a food mill atop a bowl. Grind until the skins left behind in the mill look “dry” and your arm feels like it’s gonna fall off.Transfer the milled tomato paste into ice cube trays. A piping bag or ziptop bag with a corner cut off helps. Tap the trays on the counter gently so that the tomato paste settles. Freeze until solid.As Emeril would say, “BAM!”
Rocket Punch Farm LLC