Tomato Paste recipe

4 dozen large tomatoes
2 teaspoons salt, or to taste

Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat and press through a fine sieve or put through food mill. Return to kettle and continue to cook very slowly until paste holds its shape on a spoon — about 2 hours. Stir occasionally to prevent sticking.

Spoon into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 30 minutes.

Yields about 8 half pints.