- Large can of ripe tomatoes OR 10 tomatoes – halved, salted and broiled until edges just start to blacken
- 1 can tomato paste
- 1 large onion – minced
- 1/2 red pepper – minced (seeds and vein removed)
- 4 cloves garlic – minced
- 1/2 C red wine vinegar (alt: cider vinegar)
- 2 TBL brown sugar
- 1/4 C EVOO
- 1/2 tsp each: Mustard, paprika
- scant: Nutmeg, allspice, ground clove, mace, cinnamon, chili powder, salt and pepper
- 1 bay leaf
- Simmer until reduced and thickened
- Run through a food mill
- Store in the fridge for up to two months
