Step 1

Cooking: In a large, heavy-bottomed pot heat the tomato over medium heat (do not add anything else). The tomato will begin to release liquid.Cook, stirring frequently (do not let it burn) until it reduces by half in volume (20 - 30 minutes).

Step 2

Roasting: Place the tomato on one or several trays without piling the tomato. Bake in a preheated oven at 160 ºC [320ºF] for one hour, or until it has reduced by half in volume.

Step 3

Blend: Once reduced, remove from heat and let cool to room temperature.Pour into blender or food processor vase. Add the garlic, oregano, pepper, bija, and salt. Blend until you get the consistency you prefer.

Step 4

Storing: Pour into clean jars of about one cup each. Refrigerate the ones you will use within three days, freeze the rest.