2 cans of 28 oz. Canned Whole Tomatoes
2 Yellow Onions, diced
4 cloves of Garlic, sliced
1 tsp Cumin seeds
½ cup Apple Cider Vinegar
½ tsp. ground Allspice
¼ tsp. Cayenne Pepper
2 tsp. Salt
A few twists of freshly ground Black Pepper
¼ cup Brown Sugar
1 tbsp. Molasses
Add a glug of olive oil to a heavy bottomed pot and place over high heat. When the oil is hot, add the onions and the cumin seeds. Cook for about 3 minutes, until the onions are translucent, then add the garlic.
After another 4 minutes, add the vinegar, tomatoes (liquid and all), salt, allspice, cayenne and black pepper. Cook for about 20 minutes over medium heat, until the tomatoes have broken down. Turn off the heat and let it cool for a few minutes.
Pour tomato mixture into a blender and pulse until it’s a smooth puree. Be careful here! Blending a hot liquid requires a little extra attention, so be sure to hold the lid down extra tight with a dish towel. If you have an immersion blender, that's a great alternative method for pureeing hot liquids.
Pour the puree back into the pot and add the brown sugar and molasses.
Cook over medium heat for another 20 minutes uncovered, until the mixture has thickened. Store in an airtight jar in your fridge for up to a week!