Tomato Ginger Chutney

2 Tbsp. vegetable oil (such as safflower)
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. fresh ginger, peeled and minced
2-14½ oz cans tomatoes in juice, diced
½ cup red-wine vinegar
½ cup light-brown sugar
½ cup golden raisins

In a medium saucepan, heat oil over medium. Add onion, garlic, and ginger. Cook, stirring, until onion is softened, 5-7 minutes.

Add tomatoes, vinegar, brown sugar, and raisins. Simmer, stirring occasionally, until thick and jamlike, 35-45 minutes. Cool completely.

Makes 3 cups.