Recipe information
Yield
makes about 3 cups
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
Preparation
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.
