1 onion
4 garlic cloves
1 pack (of 400 g) crushed tomatoes
1/2 pack (of 400 g) passed tomatoes
4 dates
4 sun-dried tomatoes
½ fresh red chili
¼ dl apple cider vinegar
1/2 tablespoon smoked paprika powder
1 teaspoon ground ginger
1 dullop of butter or the equivalent amount of coconut oil to fry in
Chop onion and garlic. Let sweat in a saucepan in a dollop of butter/oil for a few minutes. Chop the dates, tomatoes and chilies and put them and the rest of the ingredients in the saucepan. Let the sauce simmer under a lid for 30 minutes. Remove the pan and allow to cool for 10 minutes, before pouring it over in a blender Mix. Pour into a jar and allow to cool. Store in the refrigerator.