Normally, I use tomato paste by at least the 1/4 cup, but I’ve got a big family so silicone ice cube trays might be a better fit for you.
I freeze my tomato paste in 1/2 cup portions in this silicone mold. I never noticed the seeds in recipes last year and even if I did, I feel like I would appreciate the reminder that they were from homegrown tomatoes. Today I used my foley mill to remove the seeds, but it added an extra step so I’m not sure if I’ll do it again. You can strain the seeds from your tomato paste if you want to. The tomato paste won’t be quite as thick, but it’s still pretty thick! (See the two previous images.) I tried it with an immersion blender this morning and it wasn’t sure if it wanted to work, but eventually we got the job done without the extra fresh tomato. If your blender isn’t up to the task either, the fix is easy. 
If what I’m pureeing isn’t very wet, it doesn’t work very well. It’s still fine and once you add it to your recipe this winter, you’ll never even know. One of my trays burned a little this morning, I used it anyway. You don’t really want their sugars to burn to the bottom of the tray. When it’s gone, they start to burn quickly so you’ll need to keep an eye on them.
During most of the roasting, the tomatoes will be releasing their liquid as steam. Ideally, I’d use disposable trays, but normally just line them with foil, making sure they wrap up and around the edges. The sugars on the tomatoes will burn quickly and they are real hard to clean off. Puree the roasted tomatoes & strain the seeds (if you want to). Line a baking sheet with foil or parchment and fill it with cherry tomatoes. How simple is it to make them? Let me tell you… More than we need so this method is an excellent way to preserve their abundance and flavor into the coming colder months. I don’t know about your cherry tomatoes, but mine just keep giving and growing. Well, this tomato “paste” is so much more delicious, so incredibly simple to make, and while the yield isn’t stellar, at least you don’t have to grow an extra plant simply for making the paste. Hours and hours of time, pounds, and pounds of tomatoes, for what? A couple half pints? Honestly, I don’t even bother. Not only that but if you thought it took forever to make tomato sauce only to get a piddly little yield, it’s even worse when making tomato paste. I don’t think they taste all that good and so the homemade tomato products made from them just don’t knock my socks off. Here’s the problem with making your own tomato paste as I see it- I don’t like growing paste tomatoes. You know how happy I have been about finding a way to get 3 quarts of the most delicious tomato sauce with only 6 pounds of tomatoes? Well, this recipe makes me just as happy. Especially when it comes to getting the most bang for my garden-fresh-tomato-buck! It’s a total food preservation hack, but I love finding those. I know this isn’t technically tomato paste. Not just ready, but excited… give me a reason to make a ton of snacks and I will ecstatically! In honor of the big game (and the Niners maybe being in it… I know enough to know I’m supposed to be excited about that!), I’ve put together a roundup of some fellow food bloggers’ best finger food recipes.Ok, ok. Simmer for another 5 minutes or so and adjust seasonings to taste if desired. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. 
So come Super Bowl, I’m ready to cook up a storm of goodies. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off. What does get me pumped during football season though is the food. In the right scene though (aka surrounded by screaming freaks… err, I mean fans), I can get pretty enthusiastic it’s contagious I guess. I have to be honest… I’m not the biggest football fan (such a bad American, I know).
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