Notes: Serve as you would tomato catsup, with meats, poultry, and fish. If making ahead, cover and chill sauce up to 1 week.
Rinse plums and tomatoes. Pit plums and cut into chunks. Core tomatoes and cut into chunks. In a blender or food processor, purée plums, tomatoes, and ginger.
In a 10- to 12-inch frying pan over high heat, combine purée, onion, brown sugar, soy sauce, and broth. Stir often until reduced to 1 1/2 cups, 15 to 18 minutes.
Nutritional analysis per tablespoon.
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