Tomato Paste

Roughly chop the tomatoes, put them in a saucepan with the basil leaves and boil for at least 15 minutes. Pass the mixture through a sieve and then cook, stirring constantly, until the mixture resembles a paste and all the liquid has evaporated. Season with a little sea salt and pepper and pour into small, hot-rinsed canning jars. Seal the jars tightly, place in a saucepan, cover completely with water and poach over low heat for about 1 hour. Let cool in the water.

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