Trim, peel, and half <quantity>1</quantity> large red beet. Slice each half and finely cut into batons

Peel <quantity>2</quantity> medium fermented tomatoes

Transfer to a fine sieve and squeeze to drain and form a paste. Reserve

Juice <quantity>1</quantity> large, peeled red beet. Strain the juice

Blend a <quantity>1<unit>cup</unit></quantity> of canned peeled tomatoes, with the liquid, on high speed until smooth

Warm a pan over medium heat and add the sliced beets in an even layer

Add <quantity>¼<unit>cup</unit></quantity> of sugar and stir until it starts to melt. Turn the heat to low and cook for 4m, stirring occasionally, until the beets release juices and a syrup starts to form

Add <quantity>5<unit>ml</unit></quantity> of white wine vinegar and stir to combine

Add the drained, fermented tomato paste and combine

Add the peeled tomato sauce and combine

Add the beetroot juice and cook, stirring occasionally, until it's reduced by half

Let it cool slightly and transfer to a container. You can use it right away or keep it in the refrigerator for up to 4 days. The beet paste is ready

Enjoy! Use it as the base for borscht soup or as a spread for toasts and sandwiches.