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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.
Yield: 1420 ml / 6 cups
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
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.