Tomato Coulis

This is a fantastically simple cold tomato sauce, taught to us by a caterer in Provence.  I couldn't believe her until I actually tried it.  This would even impress The Minimalist - Mark Bittman!  Use your best extra-virgin olive oil!

1 6-oz can tomato paste
1 clove garlic, peeled
1-1/4 cup extra-virgin olive oil

Place the tomato paste, garlic and oil in a small food processor.  Blend until smooth, and turn out into a serving bowl.  Serve at room temperature.