Recipe courtesy of Sara Moulton
about 1 cup



In a large saucepan cook the onion in the peanut oil until well browned, about 6 to 8 minutes. Add the garlic and gingerroot and cook for another minute. Add the tomato and cook over low heat, stirring constantly, for 8 to 10 minutes. Add the sugar and vinegar and cook for another 2 minutes. Transfer the tomato mixture to blender or food processor and puree until smooth. Return pureed mixture to the saucepan and stir in the lemongrass, basil, mint, lime and lemon juices and simmer until thickened. Serve warm, at room temperature or chilled.;


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