Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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