1 tablespoon extra-virgin olive oil
1/2 cup diced red onion
1 teaspoon minced, fresh rosemary
1/4 teaspoon sea salt
3 tablespoons brown sugar
1 teaspoon orange zest
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup red-wine vinegar
3 whole tomatoes diced, plus juice
Heat the oil in a medium-sized saucepan over medium-high heat. Add the onion, rosemary and salt and cook until onion starts to brown, about 5 to 7 minutes. Add the brown sugar, orange zest, oregano and basil along with the vinegar. Reduce sauce to a glaze.
Add the tomatoes and cook to a jamlike consistency, about 10 minutes longer.
— Recipe from Ashland Food Co-op's outreach department.