• 5 Pounds onions, cut into 1/2-inch cubes
  • 16 (2 cups) extra virgin olive oil
  • Ground black pepper; to taste
  • 4 cinnamon sticks
  • 4 Ounces fresh gingerroot, grated
  • Zest of 6 oranges
  • 3 Pounds tomatoes; peeled, seeded and cut into 1/4-inch cubes
  • 15 Pounds canned diced tomatoes
  • 2 Pounds California golden raisins
  • 2 Pounds California natural raisins
  • 1 Pound light brown sugar
  • 4 (1/2 cup) rice wine vinegar


Cook onions with olive oil, spices and zest until onion is translucent. Add tomatoes, raisins and sugar; cook on low, stirring often, for about 10 minutes. Stir in vinegar and continue simmering on low, stirring frequently, for 30 minutes more. Remove from heat; cool and store in refrigerator. Serve at room temperature in bowls accompanied with naan bread for dipping.

Nutrition Facts Per Serving

Calories 60 (Calories from Fat 29%); Total Fat 2 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 95; Potassium 102; Total Carbohydrate 11; Dietary Fiber 1; Sugars 9; Protein 1; Calcium 10; Iron <1;

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California Raisins are naturally sweet, no added sugar!