Homemade Tomato Paste

Directions

1. 1
   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.
2. 2
   Puree until smooth.
3. 3
   Scrape into the cazuela and set over medium-low heat.
4. 4
   Cook slowly, stirring often, until the tomato mixture reduces to a thick jam, about 30 minutes.
5. 5
   Scrape the tomato paste into a clean jar.
6. 6
   Cover with 1/4 inch of olive oil and the lid and store in the refrigerator.
7. 7
   This paste keeps well for up to 2 months.