1/4 cup olive oil
1 medium onion, diced
6 cloves garlic, peeled and minced
1 (4 ounce) can tomato paste
1 1/2 tablespoons onion powder
1 pinch ground black pepper
1 small tarragon, diced
2 tablespoons fresh rosemary, crushed
1 tablespoon dried oregano
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley
In a small saucepan, heat olive oil in a small portion of the oil measure. Stirring constantly, cook 6 minutes, until oil begins to bubble.
Pour onion into skillet, and saute in oil for about 2 minutes.
Add garlic, tomato paste, onion powder, black pepper, rosemary, oregano, lemon juice,