I have made this recipe with no-salt and salted canned tomatoes, and I prefer the no-salt tomatoes. I feel like I can taste the layers of spices much better. But, use what you can find. The level of heat from the ginger and chili is fairly mild. If you would like it hotter, use more ginger and/or the whole serrano chili with or without the seeds (the seeds will make it even hotter).
This sauce is so versatile. Use in place of ketchup with baked fries. It makes a nice dip with raw vegetables or rice crackers. This would be great on veggie burgers or in wraps like my Mung Bean Crepes. Serve on baked russet or sweet potatoes or with steamed vegetables and rice. Try a curry flavoured Polenta Pizza. I have even eaten this as a pasta sauce with kidney beans and vegetables.
1 796 ml/ 28 ounce can of no-salt diced tomatoes
1/2 a medium red onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 to 1 Tablespoon minced ginger
1/2 to 1 whole serrano chili, chopped (seeds removed if desired)
1/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 Tablespoon chick pea flour, gluten-free (I used Bob's Red Mill)
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1/2 teaspoon whole fennel seeds
cilantro to taste
To your health and happiness,
Beans and Rice