How to Make Tomato Paste

As does often happen, I found myself at a site through a suggestion on a comment, then I lost the trail. But somehow I ended up at eHow and found this recipe for making my own Tomato Paste.
Let me share my thought process behind this:

I'd begun buying canned chicken for sandwiches instead of canned tuna. I thought it would be a nice change of pace for my hubby because he doesn't like fish, but doesn't MIND canned tuna salad sandwiches.
Well I was certainly surprised one day when I had some of it myself and couldn't remember if I'd used chicken or tuna because SERIOUSLY....it tasted like canned tuna. To my dismay, I went home and discovered I had indeed used canned chicken...and they taste. exactly. the same.

So if two such different flavors taste so much the same when they're canned, what else am I eating that I think I know what it should tast like but I'm. completely. wrong?

Enter tomato paste (among many other things). So many recipes call for tomato paste. Even some that call for fresh tomatoes also call for tomato paste. So I decided I wanted to try my hand at making my own tomato paste and see how it comes out....

And finally, here's the link! (Thanks for your patience!!!)

In addition, I have an idea for storage. It's recommended to use the paste right away or freeze it. Many recipes call for the standard size small can of paste, but some call for half a can, or another quantity. I think I'll freeze them first in an ice cube tray and weigh the average cube, then label the freezer bags with those weights. Just another tip you can use or not!