|½ cup||Tomato paste|
|1 teaspoon||Red wine vinegar|
|1 tablespoon||Olive oil|
|½ teaspoon||Chopped fresh thyme|
|1 large||Garlic clove -- minced|
Combine all ingredients thoroughly. Pack into a small crock. Serve immediately or cover with a thin film of olive oil and refrigerate for up to a week.
Makes ½ cup.
Recipe By : the California Culinary Academy File
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