- 1/3 cup finely chopped onion
- 1 garlic clove, finely chopped
- 1 1/2 teaspoons finely chopped peeled fresh ginger
- 3/4 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1/4 teaspoon ground cinnamon
- Pinch of cayenne
- Pinch of ground cloves
- 1 tablespoon olive oil
- 1 1/2 tablespoons cider vinegar
- 1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)
- 2 tablespoons light brown sugar
- Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes. Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
- Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.