1/4 cup olive oil
3 cloves garlic, cut in half
1 medium yellow onion, roughly chopped
10 leaves fresh basil, chiffonade
5 Roma tomatoes, quartered
1 inch piece fresh ginger, peeled and chopped
1 fresh jalapeno, stem, core, and seeds removed
1 teaspoon coriander seeds
1 teaspoon curry powder, store-bought or homemade
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup red wine vinegar
1/2 cup brown sugar, firmly packed
1/2 cup tomato paste
Heat the oil in a pot with a tight fitting lid over medium-high heat. Add the garlic, onion, basil, tomato, ginger, jalapeño, coriander, curry, cloves, salt and pepper. Cook until vegetables are soft, about 10 minutes, stirring often.
Add vinegar, brown sugar, and tomato paste. Stir to combine.
Bring to a boil. Reduce the heat to a simmer. Cover and simmer for 30 minutes, returning every 10 minutes to stir.
Remove from heat. Allow to cool. Carefully transfer to a blender, or use an immersion blender, purée until very smooth.
Store in an airtight container in the refrigerator for up to two weeks.
Yield 4 cups
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