So I've checked the searches and it doesn't seem like someone has posted up about making there own Tomato paste. I'm interested to try this out and have read a bunch about it online. It seems like the basic method is - Chop - cook to soften - de-seed and de-skin and strain - cook down For the cook down method it seem like most people lay on baking sheet and base in oven and occasionally flip and stir, but you can also just continue to cook down in a large pot. Does anyone have a preference? The Pot seems easier for stirring and flipping but Baking Sheet seems more efficient. It looks like San Marzano or Plum Tomatos are best, is that true? Has anyone tried Green Tomato paste? Any other tips or tricks that would help me out? Thanks!