Real tomatoes taking over your kitchen, however, is scary. I have plenty of my own and my sister has brought me bags more! I know how much I will crave the taste of vine ripened tomatoes in February when all that can be had is a tasteless, rubbery, orange thing trucked from heaven knows where and costing $2.00.
I'm, also, determined to make as much of my food from scratch as possible. It's just common sense to avoid anything in a package or commercial can. If I make it myself, I know exactly what is in it.
I started my counter attack with making tomato paste. I hadn't made it before and the net is full of recipes for it. I went with the one from a great blog, The Italian Dish. This is a beautiful site and she makes everything from scratch with natural ingredients.
You could leave them plain or spice them up as follows:
1/4 c extra virgin olive oil
3 cloves garlic, peeled, minced
2 bay leaves
dash of Kosher salt
Simmer in a large, stainless steel pot for 10 mins. Remove the bay leaves and chop the rest in a food processor. I deviated from the other recipes by putting the chopped mixture in a fine mesh sieve and letting it drain for 30 mins. This shortened the baking time from 4 hrs. to 2 hrs.
Lightly oil a baking sheet and spread with the puree. Bake in a 300 F oven. I used my convection setting, stirred it a couple of times over a 2 hr period and it was done. If it is very runny, when you put it in and you are using a conventional oven, the baking can take 4 hrs. The point is to dehydrate the mixture to a paste consistency.
Here's the before ~
You can keep this in a jar with a layer of olive oil on top and it will keep for up to a year in the fridge. I'm going to freeze mine in an ice cube tray and transfer the frozen cubes to a container for 1 tbsp. servings.
Here's the fabulous after ~
The result was a flavour that is out of this world and a fitting end to the villainous Killer Tomatoes!