- 1 small jar (6 to 8 ounces) sun-dried tomatoes packed in olive oil
- 1 can (6 ounces) tomato paste
- 1 can (14 ounces) whole plum tomatoes
- ½ teaspoon salt
- Extra virgin olive oil
- An 8-inch Spanish cazuela or a 2-quart Chinese sandpot
- In a food processor or blender, combine the sundried tomatoes with the oil from the jar, the tomato paste, tomatoes with their juices, salt, and 2 tablespoons water. Puree until smooth.
- Scrape into the cazuela and set over medium-low heat. Cook slowly, stirring often, until the tomato mixture reduces to a thick jam, about 30 minutes.
- Scrape the tomato paste into a clean jar. Cover with ¼ inch of olive oil and the lid and store in the refrigerator. This paste keeps well for up to 2 months.