The American missionary Lorenzo Warriner Pease describes how tomato soup and tomato paste were produced by the Greeks of Smyrna:
Yesterday we came to town and were received by Mr. Temple into his house. We concluded a bargain for a vessel to take us to Cyprus, which is to sail next week. The captain is to furnish a nurse. The Greeks take tomatoes, when fully ripe, press, strain them thro’ a cullinder and put the pulp in a coarse bag, after having salted it thoroughly. The water runs out in a stream, quite clear and leaves the pulp, which is dried in the sun eight or ten days, and then put it aside for use. A half of a table spoonful is sufficient for a soup for several persons. It is very fine.