Ingredients:

  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 6 oz tomato paste
  • 1 cup low-sodium vegetable broth
  • 1 tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp dried oregano

Instructions:

  1. Heat the olive oil in a medium saucepan or skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 to 60 seconds until fragrant and opaque but not browned.
  2. Add the tomato paste to the center of the pan. Stir vigorously to combine with the garlic and oil, cooking for 3–5 minutes until the paste transforms from bright red to a deep mahogany-brown.
  3. Gradually pour in the vegetable broth while whisking or stirring constantly to dissolve the paste. Stir in the balsamic vinegar and dried oregano.
  4. Season with sea salt and black pepper, then stir in the finely chopped fresh parsley before serving.