- STEP 1
Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely chopped large yellow onion; cook until soft, about 10 minutes.
- STEP 2
Add 1 tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more.
- STEP 3
Using hands, crush 1 can 400g whole peeled canned tomatoes (with juice) into pan.
- STEP 4
Add half cup sugar, 1/4 cup red wine vinegar, and salt to taste; stir well. Increase heat to high; bring to a boil.
- STEP 5
Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes
