Ingredients#

Process#

1. Reserve 15% of the water and whisk the remainder into the tomato paste until smooth.
2. Whisk in the reserved water.
3. Grind the oregano and basil to a fine powder.
4. Add the sugar, salt, garlic powder, oregano, basil, black pepper, citric acid, and cayenne.
5. Blend for 20–30 seconds.
6. Add the oil and blend briefly.
7. Cover and refrigerate for 12–24 hours.
8. Apply cold; do not precook.

Notes#

Original batch yield: 484.36 g.

• Use soybean oil.
• Water and tomato soluble solids estimates assume tomato paste at 24.5% solids.