This tomato sauce is used in preparing vegetarian nutloaf, and also makes a great pasta sauce.
8 ounces tomato puree
1⁄4 cup oil or ghee
1 teaspoon black pepper
1 pinch hing
1 teaspoon salt
1 tablespoon basil leaves
1 pinch sugar
1. In 1 quart saucepan add ghee. When hot add black pepper and hing. Quickly add tomato puree.
2. Add 1/2 cup water, pinch of sugar, salt, and basil leaves.
3. Cook on medium heat for 1/2 hour stirring often.