Page 293 - Pie Squared

1 tablespoon tomato paste

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cumin
¼ to ½ teaspoon cayenne pepper

⅛ teaspoon ground cloves

½ cup (120 ml) cider vinegar

¼ cup (60 ml) water

Heat the oven to 350°F (if you have a toaster oven, use it). Slice the
top off the head of garlic, exposing the tops of the cloves. Place the

garlic on a sheet of foil and drizzle the oil and 1 tablespoon water
over the cut surface. Wrap tightly in the foil. Bake until the individual
garlic cloves are soft and fork-tender, about 45 minutes.
Carefully, because it will be hot, unwrap the head of garlic and

squeeze the soft, sweet paste out into a large bowl. Discard the
spent hulls. To the roasted garlic paste, whisk in the honey, tomato
paste, paprika, salt, ginger, cinnamon, cumin, cayenne, and cloves
to make a paste. Whisk in the vinegar and ¼ cup water and continue

to whisk until the sauce is smooth and emulsified.
The sauce may be made up to 1 week in advance. Keep covered
and refrigerated until ready to use.