It is surprisingly simple to know how to make tomato paste at home with regular stuff, and doing so is an excellent way to put a large number of tomatoes to good use. You only need tomato, Dominates sarcasm, which literally translates to "tomato sauce condensed," is what we call tomato paste in Turkish. After being pureed, tomatoes are then simmered for a very long time until the liquid is reduced to almost half its original volume. The tomato's skin and seeds can be extracted by a simple technique. After that, the sauce is either left out in the sun to dry or placed in an oven to bake until it achieves the proper consistency. When we consider the entire procedure outlined above, we can confidently assert that tomato paste is superior to a standard tomato sauce. To begin with, it has a very substantial thickness. Depending on the recipe you are preparing, you may even need to add a little water to it in order to get the desired consistency. When producing tomato paste from home, there are two essential ingredients that are required. Tomatoes: Roma or plum tomatoes are ideal since they are meaty and contain fewer seeds than other varieties. Plum tomatoes are also a good choice. You should end up with a sizable quantity of the paste.
On the other hand, if you want to use tomatoes with a more exotic appearance, such as heirloom tomatoes, you will need less tomato paste because these tomatoes do not have as much flesh. In addition, their juice must be evaporated over a longer period of time for them to be cooked properly. Additionally, if you use heritage tomatoes, the color won't be as red as it normally is. Having said that, the flavor would be delicious nonetheless. Therefore, you can prepare tomato paste with any variety of tomato, but keep in mind the information presented above. When we make tomato paste, the purpose of the salt that we use is more for its ability to preserve the paste than for its flavor. Therefore, the type of salt that you use is quite important. Both kosher salt and sea salt are excellent choices; however, you should check to be sure that they are unadulterated and do not include any additives. You should never use table salt in your own tomato paste, just like you shouldn't while bringing green olives. Table salt does not have the properties of a preservative because it is mixed with other ingredients. Additionally, the flavor is significantly more complex than that of tomato sauce. salt, olive oil, a food mill, and an appetite for traditional Italian deliciousness to make this sauce. 10 pounds of plum or ordinary tomatoes that are very ripe and have been cored 1 to 4 teaspoons of kosher salt, depending on the individual's liking 1 tablespoon of extra-virgin olive oil for greasing the baking sheet, in addition to more olive oil for filling the jar. 
If you are using plum tomatoes, halve them lengthwise and remove the seeds. Cut the round tomatoes you're using into quarters if they're the type you're using. You can get rid of the seeds by using your fingers. Put all of the tomatoes into a stainless steel saucepan with a capacity of 8 quarts, bring to a boil, and stir occasionally throughout the cooking process until the tomatoes release their juices. Bring the tomatoes to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. To remove the tomato skins and any seeds that may still be present, run the tomatoes through a food mill that has a fine disk installed. Return the tomato puree to the pot it was initially cooked in and set it up so that it will be heated thoroughly over high heat. After adding the salt, adjust the heat so that it is just below medium and continue to swirl the purse frequently while it is simmering until the volume has reduced to about 1 quart (4 cups). It should take between 45 and 55 minutes to complete this task. If you do not want the puree to start violently bubbling and splattering as it cooks, you will need to lessen the amount of heat that is being added to it as it thickens. Prepare a baking sheet that is 12 by 17 inches, has a rim, and is not made of metal by coating it with oil. To ensure that the thick tomato puree covers the surface in an even layer, use a rubber spatula to spread it across the top. It should be distributed uniformly throughout the whole surface of the baking sheet. 
Prepare the oven to a temperature of 200 degrees Fahrenheit and, if you have a convection fan, make sure it is turned on (93 degrees Celsius). Put a rack smack dab in the midst of the living space. Place the baking sheet in the oven and bake the food for a combined period of thirty minutes. Remove the puree from the heat, but keep the oven on. Using a rubber spatula, stir the puree to ensure that it dries evenly and does not develop a crust. Make the puree into a rectangle with a thickness of about one-eighth of an inch by using the spatula to disperse it. Be meticulous in your efforts to spread it out evenly; a spark could start in any part of it that is unevenly covered. Because the puree is evaporating, the baking sheet will no longer be covered by it after it has been removed from the oven. To remove any pieces of tomato that have become adhered to the edges of the baking sheet or the bottom of the sheet that is exposed, use a paper towel. Put the baking sheet back in the oven and continue baking the tomato puree for about three more hours, or until the consistency of the puree transforms from that of a sauce to one that is extremely thick, hard, and slightly sticky. This will occur when the puree has reached the desired consistency.
Every 20 minutes, give the puree a stir and carefully redistribute it in the same manner as you did in the beginning. The size of the rectangle will decrease as more and more of the water evaporates, revealing a shape that is more like a rectangle. After tasting it, add more salt if you think it needs it. Before using the tomato paste, you need to give it some time to warm up to room temperature. Tamping the paste down with the back of a spoon as you move it allows you to transfer it to a clean container. This will guarantee that the paste does not include any voids or pockets of air. It is recommended that the back of the spoon be used to level the surface.
