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Controlled pour dispenser — drizzle olive oil without glugging
Fine zesting and grating for citrus, spices, hard cheese
Premium cold-pressed EVOO — finishing, dipping, raw applications
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Controlled pour dispenser — drizzle olive oil without glugging
Fine zesting and grating for citrus, spices, hard cheese
Premium cold-pressed EVOO — finishing, dipping, raw applications
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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heat olive oil over low heat in a heavy-bottom saucepan. add ginger and garlic cloves and cook, stirring, until fragrant but not browned, about 1 minute. add vinegar, turn up the heat and reduce volume by half, about 2 to 3 minutes. add sugar and stir until it has dissolved in the vinegar. add tomatoes and spices (but not salt), bring to a simmer, reduce heat to very low, cover partly and simmer slowly until mix has reduced to a thick puree and there is little liquid in the pan, about 1 hour 45 minutes. uncover and continue to simmer until all the liquid has cooked off, about 15 minutes. season to taste with salt and pepper and stir in honey. continue to simmer, stirring, until mix is shiny, about 5 minutes. remove from heat and allow to cool. taste and adjust salt. transfer to a jar and refrigerate if not using right away. serve at room temperature as an accompaniment to fish, chicken, meat or vegetables; spread it on bread; or use as a sandwich condiment. optional step: before or after the mix cools, put through the fine blade of a food mill.