8 ounces tomatoe sauce
1/4 c +3 tbsps brown rice syrup (I now use date sauce)
2 1/2 tbsps apple cider vinegar (or rice vinegar)
1/8 tsp garlic powder
1 tbsp water
1 tsp arrowroot starch
3 ounces tomato paste

In sauce pan, mix the tomato sauce, rice syrup vinegar, garlic. Mix water and starch together until dissolved and pour into saucepan. Stir until thickened slightly. Add paste and cook on low for about 20 minutes. Cool, bottle, and refrigerate.
** Recipie I first used indicated on low for only 5 minutes we found the longer the better. Original recipie also called for 2tsps raw suger which we omit.