Wash the Roma tomatoes thoroughly under running water to remove any dirt or pesticides.

Remove the stems and cut the tomatoes in half lengthwise.

Place the halved tomatoes in a large pot and sprinkle with salt. This will help draw out moisture during cooking.

Cook the tomatoes over medium heat, stirring occasionally, for about 30-40 minutes until they are soft and have released their juices.

Once softened, remove the pot from heat and allow the tomatoes to cool slightly.

Using a blender or food processor, puree the cooked tomatoes until smooth. If you prefer a chunkier texture, blend less.

Pass the pureed tomatoes through a fine mesh strainer to remove the seeds and skins, ensuring a smooth paste.

Preheat your oven to 250°F (120°C).

Spread the strained tomato puree evenly onto a baking sheet lined with parchment paper.

Bake in the preheated oven for 1.5 to 2 hours, stirring every 30 minutes, until the mixture is thick and reduced to a paste-like consistency.

Once the tomato paste has thickened, remove it from the oven and let it cool completely.

Transfer the cooled tomato paste to a glass jar or airtight container. Drizzle with olive oil on top to help preserve it.

Store in the refrigerator for up to 1 week or freeze in ice cube trays for longer storage.