8 cloves of garlic
1/2 cup of finely chopped ginger
1 1/2 cups of red wine vinegar
1 kg of peeled tomatoes
1/3 cup of sugar
2 tablespoons of salt
1/2 tablespoon of crushed red pepper flakes
1/2 cup of pine nuts or chopped almonds
1/2 cup of white raisins
8 cloves of garlic
1/2 cup of finely chopped ginger
1 1/2 cups of red wine vinegar
1 kg of peeled tomatoes
1/3 cup of sugar
2 tablespoons of salt
1/2 tablespoon of crushed red pepper flakes
1/2 cup of pine nuts or chopped almonds
1/2 cup of white raisins
In a processor or blender, combine the garlic, ginger, and 1/2 cup of vinegar to obtain a puree
Transfer to a large saucepan, add the tomatoes, remaining vinegar, sugar, salt, and crushed red pepper flakes
Bring to moderate heat and simmer until boiling
Reduce heat and cook for 35 minutes or until the mixture thickens and covers the back of a spoon
Add pine nuts and raisins
Let it cool and place in an airtight container
Cool to serving time
Freezes well for up to 2 1/2 cups (40 tablespoons)
Approximately 30 calories per tablespoon.
