Ingredients:

1 tbsp extra virgin olive oil

1 medium onion sliced into half moons

2 cloves garlic chopped

1 inch fresh ginger peeled and chopped

1/2 tsp crushed red pepper flakes

1/4 tsp ground allspice

2 tbsp tomato paste

1 can tomatoes with juice 28-ounce

1/4 cup brown sugar

1/4 cup apple cider vinegar

Salt and fresh ground black pepper

Instructions:

Heat oil over medium heat then add onions and cook until they are softened, sweet and lightly browned, about 8 minutes.

Add the garlic, ginger, red pepper flakes and allspice then cook, stirring often, for 2 minutes.

Add the tomato paste and cook, stirring often, until it turns from red to a burnt orange color, about 2 minutes.

Add the can of tomatoes with juice, brown sugar, cider vinegar, a generous pinch of salt, and a few grinds of black pepper.

Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny, about 20 minutes.

Taste then adjust with more salt or pepper.

lend until smooth, let cool to room temperature then refrigerate up to one month.

Time

Total : 7 minutes

Prep : 2 minutes

Cook : 5 minutes

Resting time : 0 minutes

Servings : 12 servings