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- Quarter the tomatoes.
- Place in large kettle.
- Push down with hands or back of spoon to render some juice.
- Bake at 325 °F until soft pulp remains.
- Spoon into blender.
- Blend until smooth.
- Seal in sterilized jars or freeze.
Note: freeze in icecube trays - 2 cubes is about ¼ cup.