Spicy Tomato Sauce
Makes Two Cups
1 Tbsp. vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and minced
4 ripe tomatoes, chopped
1/4 to 1/2 tsp. chili powder
1 tsp. brown sugar
Cooking Instructions
In a saucepan, heat the oil and add the onion and garlic. Sauté for 3 minutes. Add the tomatoes and simmer until soft. In an electric blender, food processor, or food mill, puree the mixture. (Your choice of equipment depends on your preference - smooth or chunky sauce.)
1.
This chutney is the best accompaniment to savory samosas, pastries with spicy potato and pea filling. Tamarind is available in specialty Asian markets.
1/2 tsp. salt
Return the mixture to the stove and add the chili powder, brown sugar, and salt, and bring to a boil. Turn the heat to medium-low and simmer for 10 minutes. Refrigerated, this sauce keeps for a week. Frozen, it keeps for a month.