This sauce can dress up everything from chickpeas and kale (pictured) to chicken and shrimp. Prune Juice Concentrate helps caramelize the onions and helps smooth out the flavors of the tomato and the spices.
Yield: 1.4 l / 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.