Use a heavy base pot, one that doesn’t burn easily. The pot should be deep enough to contain the amount of potatoes being simmered. There should be at least a third free space above the tomato blend, to allow room for bubbling when boiling.
Add the blended tomatoes, passata(if using), and bay leaves into the pot and start simmering. I prefer using plum tomatoes to chopped ones as they are much tastier.
When simmering, do not COVER or STIR. Just leave it on a gentle simmer and keep an eye on it to prevent it from burning. If the heat is too high, lower it. If you need to stir, just swirl the pot around but don’t stir.
Depending on the quantity of tomatoes being simmered and the size of the pot, your tomato paste could be ready within 20 minutes. Once done, use in your recipe or refrigerate or freeze for longer storage.
