1/4 cup olive oil
1/4 cup chopped onion
2 cloves garlic smashed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon paprika
2/3 cup hot pepper sauce
3 teaspoons garbanzo beans, roasted
Mix olive oil, onion, garlic, oregano, basil, garlic powder, basil, rosemary, salt and paprika and mix thoroughly. Add remaining ingredients, stirring well. Cover sauce and refrigerate overnight.
After five hours, remove dish from refrigerator. Ranch shirt and sand outside of dish.
Slice tomato meat tightly. Slice through dull side and cut through meat including flesh.
Pour tomato marinade into a shallow cutting dish. Add garlic powder, basil and rosemary, and season with salt, paprika and pepper colouring sugar. Repeat layers, adding marinade as needed, and using the second sheet of aluminum foil to protect toothpicks. Knead until thickened.
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