Stephen Ceideburg
      2 tb Mild vegetable oil

      1 c  Coarsely chopped onion

      1    One-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.
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.