This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish.

　　Active time: 20 min Start to finish: 1 hr

　　

Ingredients

Makes about 1 1/2 cups

　　1/3 cup finely chopped onion

　　1 garlic clove, finely chopped

　　1 1/2 teaspoons finely chopped peeled fresh ginger

　　3/4 teaspoon ground cumin

　　1/2 teaspoon hot paprika

　　1/4 teaspoon ground cinnamon

　　Pinch of cayenne

　　Pinch of ground cloves

　　1 tablespoon olive oil

　　1 1/2 tablespoons cider vinegar

　　1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)

　　2 tablespoons light brown sugar

　　

Step 1

Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes. Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.

　　

Step 2

Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.

　　Cooks' note:

　　Sauce can be made 3 days ahead and cooled completely, then chilled, covered.