| 1 | Simmer everything together, mash the tomatoes a little, for about an hour; stirring occasionally. |
| 2 | Puree the sauce in a blender or food processsor in small batches to fit your container. |
| 3 | Return mixture to pan over very low heat, simmer, stirring occasionally until the mixture is reduced by half and very thick. |
| 4 | (several hours) spread the mixture ?inch thick on cookie sheets and put out in the sun. |
| 5 | As it starts to dry, cut through the paste in a crisscross pattern, allowing air to penetrate as much as possible. |
| 6 | Protect the paste from insects with a storm or screen window, a piece of cheesecloth, or netting. |
| 7 | A day or two of hot sun will dry the mixture to where you can scrape it off the cookie sheets and form into nonsticky small balls. |
| 8 | Oven drying: 140°F about 7 hours dehydrater: until you can form into nonsticky balls let the balls dry a day more at room temperature, and store them in a tightly lidded jar. |
| 9 | To use, dilute with a little boiling water or stock and use soups and sauces. |
