Combine all dry ingredients into a small bowl and mix thoroughly.

In a small pot, add the EVOO and heat until hot. Add the flour/spice mixture and whisk rapidly (make the spicy roux) for about 1 min, or until fragrant.

Whisk in the tomato paste, then slowly add the stock. Continue whisking to remove any clumps in the mixture (5-7 min). The sauce will thicken, and thicken further upon cooling.

Remove from heat and add the vinegar and black pepper.