Ingredients
1 pint grape tomatoes
1/8 cup diced sweet onion
1T balsamic vinegar
2T dark brown sugar
1T water
1/8 t chile powder (New Mexico, chipotle, or Chimayo)
pinches of cinnamon, salt and black pepper
Preparation
All ingredients into a sauce pot. Cook over low heat for 10 minutes while covered, until tomatoes begin to split. Slightly mash each tomato to get the juices out, then cook uncovered over low heat, stirring occasionally, until most of the liquid evaporates and the sauce is thickened. The tomatoes will remain bulky.
