Ingredients

　　1 (14 1/2-ounce) can diced tomatoes in juice

　　1 (7.25-ounce) jar roasted red peppers, drained

　　1 cup chopped red onion

　　1/2 cup dry red wine

　　6 tablespoons light brown sugar

　　2 large dried ancho chiles, seeded and coarsely chopped

　　2 tablespoons tomato paste

　　2 tablespoons red-wine vinegar

　　1 tablespoon fennel seeds

　　2 teaspoons chopped garlic

　　1 1/2 teaspoons ground cumin

　　1 bay leaf

　　Combine the tomatoes with their juices and all remaining ingredients in a heavy large saucepan over high heat. Bring to a boil. Reduce the heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard the bay leaf. Working in batches, purée the mixture in a blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold.

　　The Epicurious Cookbook