• 1/4 c. canola oil
  • 1 medium red onion, finely chopped
  • 8 cloves garlic, chopped
  • 3 plum tomatoes, chopped
  • 1 c. canned whole peeled tomatoes with juices
  • 1 t. harissa
  • 1/2 c. red wine vinegar
  • 1/4 c. balsamic vinegar
  • 3/4 c. sugar or honey
  • 1 1/2 t. french sea salt
  • 1/4 c. sweet soy sauce
  • 3 T. dark soy sauce
  • 1/2 c. Korean Kocheejang (or gochujang)

Heat the oil over medium heat in a stockpot.  Add onion anc cook for 5 minutes until it start sot color.  Add the garlic for a minute, stirring so it doesn’t brown.  Add both tomatoes, harissa, viengars, sugar or honey, salt and 2 c. water.  Cook for 15 minutes, stirring occassionally, until reduced.  Reduce heat to low and add soy sauces and Kocheejang (or gochujang).  Simmer five minutes.  Set aside to cool.  Puree in a blender until completely smooth.  Use or store in refriderator for up to 5 days.