1 (8 ounce) can whole peeled tomatoes, chopped
1 (1 cup black beans) container water
1 (8 ounce) can cream-style corn
1 tablespoon white sugar
1 tablespoon garlic powder
1 tablespoon dry mustard
Place tomato paste in a sterilized container and shake vigorously until the paste is slightly sticky. Cover and refrigerate for at least 24 hours.
Bring 1 quart water and tomato paste to a boil in a large saucepan. Stir in corn and sugar. Cook and stir 5 minutes.
Stir in garlic powder, mustard, and tomatoes. Reduce heat to low and simmer 15 minutes. Remove from heat and stir thoroughly. Serve at room temperature.