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Tomato Paste

Secure some ripe tomatoes, cut them into quarters and place them in a stewpan with two or three cloves of garlic, a handful of basil and a lump of salt; pour in just enough water to keep them from burning, and stew gently. When cooked turn the tomatoes onto a fine hair-sieve, leave them until all the water has run from them, then pass their pulp through the sieve into a lined saucepan. Season the pulp to taste with pepper and boil it until reduced to a thick paste. It must be stirred constantly with a wooden spoon. When ready turn the paste into small jars, allow it to cool, then tie them over with heavy paper and put them away for future use. This paste makes a very good sauce, and in Italy, where it is used much, it is called conserva.