- 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.
Freeze in a ice cube trays. I think 2 cubes is about ¼ cup.