Spiced Tomato Sauce

This sauce was made in class to accompany the chicken rolls, but can be used for just about anything. It is a very versitale recipe I find.

• Ready In: 45 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄3 cup onion, finely chopped
• 1  garlic clove, minced
• 1 1⁄2 teaspoons fresh ginger, peeled and finely chopped
• 3⁄4 teaspoon ground cumin
• 1⁄2 teaspoon hot paprika
• 1⁄4 teaspoon ground cinnamon
• 1  pinch cayenne
• 1  pinch ground cloves
• 1  tablespoon olive oil
• 1 1⁄2 tablespoons cider vinegar
• 1 (14 1/2ounce) can  whole tomatoes with juice, coarsely chopped and reserve juice
• 2  tablespoons light brown sugar

Directions

1. Cook onion, garlic, ginger, and spices in oil in a 2-quart heavy saucepan over medium-low heat, stirring until onin is softened, about 4 minute.
2. Stir in vinegar and simmer for 1 minute.
3. Add tomatoes with the juice, and brown sugar; increase the heat to medium and simmer. Stir occasionally, until lightly thickened, about 30 minute.
4. Cool slightly, about 5 minute.
5. Puree sauce in a blender or with a stick blender until smooth. Use caution when blending hot liquids.
6. Serve warm or at room temperature.