Homemade Tomato Paste - Estratto


6-7 pounds of tomatoes, chopped
1/4 cup olive oil
3 cloves of garlic, peeled and smashed
2 bay leaves
kosher or sea salt

Preheat oven to 300 degrees. 

Place the tomatoes, olive oil, garlic and bay leaves in a large pot and cook, until tomatoes are softened, about 10 minutes.  Place a food mill over a large bowl.  Transfer contents of pot, in batches, to the food mill and extract the tomato puree by turning the handle of the food mill several times in one direction and then several times in the other direction.   Repeat, until all the skins and seeds has been removed from all the tomatoes. 

Lightly oil a baking sheet pan with olive oil.   Spread out tomato puree and place in oven.  Cook for about 2 hours and then turn over the puree with a spatula, spreading it out.  Return to oven.  Cook for another hour and turn puree over again.  Cook until the puree has turned into a paste and is very thick, maybe another hour more.

Cool puree and store in a glass jar in the refrigerator.  It will last for several months. 

The Italian Dish