Makes about 4-5 cups (depending on how long you broil)
6 pounds ripe Roma Tomatoes
Avocado Oil for the pan
Turn the oven on to broil. Lightly oil a baking pan with sides. Cut the tomatoes in half length-wise and remove the seeds. Place cut side down on the pan. Place the pan on the top shelf and broil for 30 minutes until most of the liquid is gone. The longer you keep these in the oven the more liquid will cook off. The skins should blacken.
Remove from the oven. Allow to cool. Remove and discard peels. Place in a bowl. For diced tomatoes, chop (or cut with scissors) into smaller pieces. For crushed tomatoes lightly blend with an immersion blender.
I freeze in 1 ½ cup amounts which is about equivalent to a 15 ounce can of tomatoes. I freeze in pint mason jars, though I’ve also used freezer bags. If you have less than 1 ½ cups remaining, you can turn it into tomato paste by cooking it longer or draining it through a nutmilk bag.
Follow the instructions for Fire Roasted Tomatoes. If you will only be making tomato paste from the batch, continue broiling an additional 10 to 15 minutes. If you have just a small amount of roasted tomatoes left, you don’t have to cook them longer, though they may need to drain longer. Allow the tomatoes to cool then remove skins. If liquid is present you can strain it off with a nut milk bag then harvest the tomato paste. When using nut milk bags I have the seam outside the bag to make emptying and clean up easier. Place the tomatoes in a bowl and blend with an immersion blender.
The tomato paste can be frozen in 1 Tbsp amounts. Place a reusable silicone baking sheet on a cookie sheet. You can use wax paper or parchment paper instead of the silicone sheet. When frozen place in a freezer container. For easy removal from the storage container you may wish to put a layer of parchment paper between layers of tomato paste.