Title: Anglo-indian curry sauce
 Categories: Vegetarian, Sauce
      Yield: 4 Servings
 
      2 tb Mild vegetable oil
      1 c  Coarsely chopped onion
      1    -inch piece fresh ginger,
           -peeled
  1 1/2 lb Red-ripe tomatoes, cored,
           -quartered
    1/4 c  Chopped cilantro
    1/2 ts Cayenne pepper
      1 ts Salt
  1 1/4 ts Garam masala or curry
           -powder
 
  Heat oil in a heavy, medium-sized skillet over medium heat. Add
  onions and stir-fry until onions turn caramel brown, about 12 to 15
  minutes. Remove from heat. Place in a blender with the ginger,
  tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to
  a medium-size saucepan. Stir in garam masala or curry powder, cover,
  and cook over medium heat until tomatoes loose their raw aroma, 15 to
  18 minutes.
  
  Makes about 2 cups.
  
  PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
  (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.