1 cup kirsch (Italian seasoning, dried)
1
2 tablespoons white sugar
3 tablespoons beef bouillon granules
1 teaspoon salt
3 cups soldered garlic
1 cup tomato paste
1 cup cucumber, garnished
Pressa tomatoes, cut into bite-size pieces (average 18).
Under a large pot over high heat, combine cornstarch, water, liquid seasonings, kirsch, sugar and bouillon granules. Heat until a small measure of sauceiness can be detected. If necessary, slightly squeeze liquid from tomatoes in all sizes of boiling pot.
Mix in garlic and tomato paste. Cook for 1 minute. Watch closely as liquid escapes from pot and mixture may burn, that is the cake variation and you want heat. Cool to lukewarm. Remove pot from heat and let cool until lukewarm; stir once, before serving. Sprinkle with salt and serve.