28oz can whole tomatoes, pureed until smooth

6oz canned tomato paste

1/8 cup rice vinegar

1/8 cup cider vinegar

2 tsp GF Tamari

2 tsp fish sauce

1 tsp dijon (fine ground) mustard

1/4 tsp truffle oil

1/2 tsp 3 pepper powder (equal amounts of red, white, & black peppers)

1/2 tsp ground cumin

1/4 tsp truffle salt

1/8 tsp ground cardamom

1/8 tsp ground cinnamon

pinch ground clove

1 bay leaf

1/2 tsp honey

Bring all to a simmer over medium heat, reduce heat and cook until as thick as desired, stirring occasionally.  Test on a large metal spoon to both cool, taste, and determine consistency.  If necessary, add

Double concentrated tomato paste

a tablespoon at a time, to increase the tomato flavor.  Adjust the salt/sweet/heat balance and let cool, then bottle.  This will last in the 'fridge about a month.  

Makes around 3 cups, depending on how far you reduce it.