This is a recipe that I have perfected after many mild alterations throughout the years.
What you’ll need:
- Tomato paste 100% pure (3 small cans is enough for 2)
- Black Olives
- Basil
- Oregano
- Cinnamon
- Tarragon
- Pepper
- Ground Nutmeg
- Cumin
- Cloves
First, get the paste in a pot. Put this on heat that just gets it bubbling a little bit. To much bubbling and you’ll get burning on the bottom of the pot, and splashing over the top which makes a mess on your oven top.
I use one of the now empty can’s to fill about half way with water, and stir in a bit of water at a time. Don’t put to much water in or it will make the sauce to liquid, but ensure you keep adding some over time, as it is required to make it a little less thick.
Add all the spices, be light on the cumin and wait on the cinnamon. Don’t be afraid to be extra heavy on the oregano and basil. That’s what its supposed to have! I love adding black olives too. It just makes it amazing! I would also suggest some fried garlic if you so feel inclined to prepare a bit.
Only add 1 (or 2 if the dish is big or you want big flavor) cloves. They are strong.
Stir it constantly as it simmers. Make the rest of your meal at this point, let the sauce simmer for the whole time.
Near the end, add a bit of cinnamon, this, I find, is my secret spice and makes this tomato sauce extra special with a bit of signature to it!
