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Just the thing for using up a bumper crop of tomatoes, this flavorful paste can be savored for months to come.

Martha Stewart Living, September 2013

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Credit: Jen Causey
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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