• 1 large onion, peeled and coarsely chopped
• 2 cloves garlic, peeled
• 1-inch piece fresh ginger, peeled and coarsely chopped (optional)
• 3 or 4 medium tomatoes or 1 (14.5 ounce) can diced tomatoes
• ¼ cup oil
• ⅛ to ¼ teaspoon dried ground red pepper (or more to taste)
• 1½ teaspoons canned tomato paste
• ½ teaspoon salt or seasoned salt (or to taste)
• ½ cup water or stock

Directions

1. Put the onion, garlic, and ginger into a blender or food processor. Add 2 tablespoons of water. Blend until smooth, pausing and using a spatula to push mixture down if necessary. Pour the mixture into a bowl and set aside while preparing the tomatoes.
2. Peel (and deseed, if desired) the tomatoes. Put them in the (unwashed) blender or food processor and puree.
3. Heat oil in a large frying pan on medium heat for 2 minutes. Add pureed onion mixture and sauté for 5 minutes on medium-low heat.
4. Stir in the pureed tomatoes, ground red pepper, tomato paste, salt, and ½ cup water or stock (use the water to rinse out the blender container before adding it to the pan, if desired).
5. Simmer about 15 minutes on medium-low heat, stirring occasionally, until the gravy has thickened to the desired consistency. Adjust seasonings. This “gravy” should be a thick sauce, too thick to pour.