This recipe is for those who have the time (preparation only – no cooking required!) to mix the ingredients for a purer and more customized taste.
Ingredients
- 6 ounce (170 g) can of tomato paste (with no additives is best)
- 1–1½ cups (250–375 ml) of water (depending on desired consistency)
- About ⅓ cup (80 ml) extra virgin olive oil (more or less depending on taste)
- 1–3 cloves garlic, minced
- 1 pinch of anise (or substitute fennel)
- About ½ tablespoon dried oregano (according to preference)
- About ½ tablespoon dried basil (according to preference)
- Kosher salt to taste
- Ground black pepper to taste
Procedure
- Combine tomato paste, water, and oil.
- Add garlic, basil, and oregano, mixing thoroughly.
- Add salt and pepper to taste.
- For best results place in refrigerator overnight or allow the mixture to rest before using.
Notes, tips, and variations
- A quart mason jar works perfectly; ingredients can be added and shaken to mix.