- 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.