Ingredients
3 tablespoons extra-virgin olive oil
3 pounds paste tomatoes, coarsely chopped
1/4 teaspoon coarse salt
Preparation
Preheat oven to 250 degrees. Heat oil in a large, heavy saucepan over medium heat. Add tomatoes and salt. Cook, stirring occasionally, until the tomatoes have broken down, 5 to 10 minutes.
Pass tomatoes through a food mill or a fine sieve; discard seeds and skin.
Pour sauce evenly onto a rimmed baking sheet. Bake until mixture begins to thicken, about 3 hours. Stir with a rubber spatula to redistribute, and spread evenly on sheet. If tomato mixture no longer fills sheet, transfer to a smaller sheet.
Bake until liquid has completely evaporated and mixture has thickened, about 3 hours more, stirring every 30 minutes.
