According to tradition, the birth of tomato paste dictated by the desire to preserve unchanged over time a very perishable product such as tomatoes. This fruit, being very rich in water, is delicate and easily attacked by external agents that deteriorate.
The concentrate was then a home birth and, considering that the cultivation of tomato is easier in warm-temperate climate, you have to think that the birth of the concentrate is typical of Mediterranean areas, where many housewives still prepare his own hand the tomato paste .
The tomato is none other than the extraction of the dry matter of the fruit by evaporation of organic liquids. The housewife cooked fresh and ripe tomatoes in sauce to reduce it (by removing the skins and seeds), the salted and exposed him for days and days on large wooden boards, the sun, which was gradually evaporate the watery part, to leaving a thick cream, full-bodied, dark, to be kept (properly covered by extra virgin olive oil) in pots of cooked properly sealed and stored in a cool place.