This recipe comes form Mike Eberhart, the author of the popular cookbook, "Gluten-Free & Wheat-Free Gourmet Desserts."

Ingredients:

• 1 6-Ounce Can Tomato Paste
• 2 Tablespoons Olive Oil
• ½ Cup Water
• 3 Tablespoons Garlic Powder
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Sugar
• 1 Teaspoon Salt
• ¼ Teaspoon Ground Black Pepper
• ½ Teaspoon Apple Cider Vinegar

Directions:

• In medium sized bowl, add tomato paste, olive oil and water; stir.
• Add remaining ingredients and stir.
• Ideally, you should allow the sauce to sit at room temperature for thirty minutes for flavors to develop from the herbs.

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