Concentrated tomato paste
Years ago, tomato paste was widely used in Greece during winter, when fresh tomatoes were not available.
3 kg (6 lb) ripe tomatoes cut in half
1 tbsp or more, coarse salt
Sprinkle the tomatoes with the salt and place them in a colander to drain, overnight.
Next day sieve the tomatoes into a flat dish and cover with double muslin.
Place the dish in the sun for 20-25 days, not forgetting to bring it indoors, during the night.
Then transfer to prepared jars, cover with olive oil, and seal.
When you open a jar, store it in the refrigerator.