12 med. tomatoes

1. Core and cut a deep X across the bottom of each tomato. Place in a 2 1/2 quart souffle dish. Cover uncooked, in microwave at 100% for 20 minutes, stirring once.

2. Remove from oven. Pass through a food mill fitted with a medium disk. (I just use my "old-fashioned" food sieve and wooden mallet.) There should be about 8 cups tomatoes.

3. Return tomatoes to souffle dish. Cook, uncovered, at 100% until almost all liquid has evaporated, about 45 minutes.

4. Remove from oven. Let cool completely. Store, tightly covered, in the refrigerator or freezer. (Freeze in small quantities.) Makes about 4 cups.