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  • Duration
  • Cook Time
  • Prep Time
  • 4 cups ServingsServings


  • 1 tablespoon olive oil
  • 1 large onion, cubed
  • 4 cloves garlic, crushed
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes
  • 1 bunch chopped cilantro, finely diced
  • 1 tablespoon cumin
  • ¼ cup sugar
  • Dash cayenne pepper
  • Salt and pepper to taste


In a sauté pan over medium heat, sauté onion in olive oil until soft and translucent, about 5 minutes. Add both cans of tomatoes, and continue to cook for 10 minutes. Add cilantro, cumin, sugar, and cayenne pepper. Stir gently and cook until cilantro has wilted into the mixture. Season with salt and pepper. Continue to cook for 15 minutes until liquid is reduced down, concentrating the flavors. Adjust seasoning if needed.

As seen in Joy of Kosher with Jamie Geller Magazine - Pesach 2012 - Subscribe Now