This is a great dip for many “dippy” things – meatballs, fish chunks, chicken cubes, polenta “fries”, and all manner of breads.  For a tangyer sauce – cut down on the sugar, or leaave it out.

Ingredients:

• 1 14 1/2-ounce can diced tomatoes in juice
• 1 7.25-ounce jar roasted red peppers, drained
• 1 cup chopped red onion
• 1/2 cup dry red wine
• 6 tablespoons golden brown sugar
• 2 large dried ancho chilies, seeded, coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon fennel seeds
• 2 teaspoons chopped garlic
• 1 1/2 teaspoons ground cumin
• 1 bay leaf