4 tablespoons mayonnaise
1 cup dry-roasted tomatoes
2 tablespoons dry-roasted garlic
2 tablespoons dry-roasted onion
1 teaspoon salt
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
2 teaspoons minced fresh basil
salt and pepper to taste
Wash tomatoes and blend with the mayonnaise. Use fresh tomatoes or cut off stem and seed tips to avoid discoloration. Store, covered, in the refrigerator.
Peel and devein tomatoes. Core tomato and seed tips; chop flesh into small pieces. Use small metal skewers (jarring) to break tomatoes into fine, paste-like bits. Cut tomato into bite-size pieces using a blade or a spoon.
In a small bowl, stir together the flour, salt, and Worcestershire sauce. Add the tomato paste, the basil, and salt and pepper to taste. Serve immediately.
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