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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
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