<p>This simple sauce can dress up everything from chickpeas and kale (pictured) to chicken and shrimp. Just bring it to a simmer and add the desired ingredients. Prune Juice Concentrate speeds up the onions caramelizing process and helps smooth out the flavors of the tomato and the spices.</p>
<p>This simple sauce can dress up everything from chickpeas and kale (pictured) to chicken and shrimp. Just bring it to a simmer and add the desired ingredients. Prune Juice Concentrate speeds up the onions caramelizing process and helps smooth out the flavors of the tomato and the spices.</p>
Ingredients

    30 ml / 2 tablespoons vegetable oil

    390 g / 3 cups diced yellow onions

    20 g / 1 tablespoon Prune Juice Concentrate

    7 g / 1 tablespoon minced garlic cloves

    7 g / 1 tablespoon minced ginger

    5 g / 1/2 tablespoon salt

    1.5 g / 1/2 tablespoon paprika

    1.5 g / 1/2 tablespoon garam masala

    1 g / 1 teaspoon ground coriander seeds

    .5 g / 1/2 teaspoon cayenne

    .5 g / 1/2 teaspoon ground turmeric

    800 g / 28 oz canned tomatoes and liquid, crushed

    240 ml / 1 cup water

Print Recipe

Instructions

    Heat the oil in a medium pot over medium-high heat. Add the onions and cook until they start to soften, about 3 minutes. Add the garlic, ginger, and prune concentrate and cook until the onions have softened and are caramelized, about 5 minutes more.

    Stir in the spices and cook briefly. Pour in the tomatoes and water. Bring to a near boil, then lower to a gentle simmer and cook, stirring occasionally, until the sauce has thickened, about 30 minutes. Alternatively, after adding the tomatoes and water, pressure-cook the sauce for 15 minutes on high pressure. Use immediately or refrigerate for up to 1 week.

Recipes You Might Like

Contact

For questions, requests for samples, or more information on Sunsweet Ingredients, reach out to us.