Photography: Jen Causey
- 5 pounds chopped tomatoes
- 1/4 cup extra-virgin olive oil, plus more for topping off
- 1/4 teaspoon coarse salt
Boil tomatoes in a pot over medium-high heat until they collapse and release their juices, about 8 minutes. Strain, removing skins and seeds; return juice and pulp to pot with oil and salt. Boil, stirring and lowering heat after mixture thickens, until reduced to a very thick paste. Transfer to a lidded jar; let cool uncovered. Top with a thin film of oil, cover, and store in refrigerator up to 3 months.