1 can (6 oz) tomato paste
1 cup water
1/2 cup canna oil
2 cloves garlic, minced
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/2 tbsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
Mix all ingredients in small saucepan and stir well.
Bring mixture to a light boil.
Turn heat to low and simmer for 30 minutes. Stir occasionally.
Remove pan from heat, let cool.
Transfer cooled sauce to mason jar and cover.
Chill sauce in refrigerator for 2 hours before serving for best flavour. Shake occasionally.