Ingredients

• 1 kg tomatoes
• 1/4th cup oil

Method

1. Blend tomatoes to a fine paste in a blending jar.
2. You can sieve the mixture for a smooth consistency, but I like to keep the seeds and skin in.
3. Start cooking the puree with oil until the oil separates and becomes a thick paste.
4. Let it cool down, and spread it on a tray lined with a plastic sheet and place it in the freezer for 1hr.
5. After 1hr, remove it and cut into cubes while the paste is still soft and not completely frozen. Then freeze further for 3-4 hrs until frozen solid.
6. Separate the cubes and store in a resealable bag, and use as required.
7. This lasts in the freezer for 3-4 months easily.