2 tb Oil, olive
2 ts Garlic minced
1 ts Ginger, minced
1 c  Onion, chopped
1 c  Tomatoes (28oz) whole+puree
1 ts Sambal oelek
1 ts Soy sauce

Heat the olive oil in a large saucepan. Add the garlic and gingerroot and
cook briefly then add the onion and cook until soft. Add the tomatoes and
puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer
for 15 minutes then add the sambal and soy sauce and simmer for 15 more
minutes. Run the sauce through the coarse blade of a food mill and save
until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4
cups. For a milder sauce, reduce the sambal. May be stored for brief
periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.