Ingredients

• 3 cans tomato paste
• head of garlic
• jalapeño pepper
• 2 big cans of tomatoes
• olive oil
• one medium/large onion
• bunches of dried oregano
• bunches of dried basil

Directions

1. Smash head of garlic with a mug

2. Separate cloves

3. Smash cloves with mug

4. Peel cloves

5. Trim ends off cloves

6. Smash cloves again with mug

7. Chop cloves – not all of the way to mince – quarter inch pieces

8. Coating of cold oil covering whole bottom of large soup pot – and a bit more – 1/8 of inch

9. Don’t burn oil

10. Add garlic and onions

11. Chop and add one jalapeño pepper (probably add it with the garlic)

12. Salt immediately – good teaspoon

13. Add Bunches of dried Oregano and parsley and basil – crush in hands

14. No sage (it will taste like thanksgiving pizza!)

15. Don’t be afraid to go heavy on herbs. Cover bottom

16. Medium low and stir constantly

17. Like you’re making an olive oil infusion

18. Add more oil and salt – now again 1/4 inch in pan

19. Add freshly ground black pepper – lots – maybe 30 seconds of cranking

20. 10 minutes of cooking herbs

21. Add half a can of tomato paste and mix it in

22. Add tomatoes – two big cans

23. Turn all of the way up

24. Cook down

25. Immersion blend

26. Add more tomato paste if too watery

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