This recipe uses a dehydrator to make tomato paste roll-ups that are best either kept in a dark airtight container or well wrapped in the freezer. Rehydrate the paste as needed.

1. Dice the tomatoes and put them through a food processor, then use a sieve to remove the seeds.

2. Add tomatoes and remaining ingredients to a pan; simmer over low heat until mix thickens.

3. Keep stirring for another 30 minutes or until the consistency thickens and becomes paste-like.

4. Spread the paste on a lightly oiled fruit roll-up sheet for the dehydrator. Paste should be no more than 1/4" thick.

5. Dry at about 115–120 °F for 12 hours or until the paste is not sticky. Store as desired.

MAKES 12 PASTE ROLL-UPS

• INGREDIENTS

• 2 quarts ripe Roma tomatoes

• 1 teaspoon oregano

• 1/2 cup finely diced onion

• 1/4 teaspoon garlic powder

• 1 teaspoon garlic purée

• 1 teaspoon fresh basil leaves

• 1/3 cup dry white wine

Tomato Talk

Tomatoes are the world’s most consumed fruit; we eat more than 60 million tons a year globally. There are more than 4,000 kinds of tomatoes ranging in size from 3/4" in diameter to 3-pounders. The largest tomato ever grown weighed more than 7 pounds, and the largest tomato plant was more than 65 feet tall.