Ingredients
- 2 ripe medium plum tomatoes (about 8 ounces)
- 3 tablespoon olive oil
- 1 tablespoon large white onion (about 11/4 pounds), halved then cut into thin slices (about 4 cups)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cup ancho chili paste
- 6 cup homemade or store-bought chicken broth, or as needed
- 1 cup (20-ounce) can crushed pineapple, with juice
- 1 cup mango, peeled, pitted and cut into 1/4-inch dice (about 1 1/2 cups)
- 4 ounce dried apricots, cut into 1/4-inch dice (about 2/3 cup)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground pepper
Preparation
Baking Directions:
Core the tomatoes and cut them in half lengthwise.
Heat a small, heavy skillet (preferably cast-iron) over medium-high heat until very hot.
Add the tomatoes skin side down and cook, turning once, until charred on most of both sides, about 8 minutes.
Set them aside.
Heat the oil in a large deep skillet over medium-high heat.
Add the onions and cook, stirring often, until they just begin to take on some color, about 8 minutes.
Add the oregano and continue cooking until the onions are lightly browned, about 3 minutes.
Stir in the cumin, then the ancho paste.
Keep stirring and cooking until the onions are coated with the chili paste.
Stir in 6 cups broth and heat to boiling, then slip in the charred tomatoes.
Adjust the heat so the sauce is simmering and cook until the onions are very tender, about 20 minutes.
Working in batches, blend the sauce base until smooth.
To avoid splattering, either cool the sauce to tepid or work in very small batches and/or use a folded-up kitchen towel to clamp the lid to the blender while it's running.
Rinse out the pot.
Return the sauce base to the pot.
Stir in the pineapple with its juice, the mango, apricot, cinnamon, cloves, allspice, ginger, and black pepper.
Season lightly with salt and bring to a boil, then adjust the heat so the sauce is simmering.
Cook until the sauce is slightly thickened and takes on a nice shine, about 20 minutes.
The sauce may be prepared up to 3 days in advance and refrigerated.
