This sweet and spicy chutney-like condiment is great with steak instead of steak sauce.   Use instead of ketchup for hamburgers or hot dogs. Lately I've been adding dried apricots and fresh mint. Use your judgement on how much to add if you do that, since I haven't figured out quantities for those ingredients, but like the addition.

1 28 oz can tomatoes (preferably Italian plum), un-drained
1 1/4 cups red wine vinegar (this may be a bit much, maybe 1 cup)
1 cup sugar
1 tsp salt
1/4 tsp ground red pepper (cayenne)
2 Tb minced garlic
2 Tbs minced fresh ginger
2 Tbs raisins
Chopped dried apricots (optional)
Fresh Mint (optional)

Bring tomatoes and juice, vinegar, sugar, salt and pepper to boil in saucepan. Stir in garlic and ginger. Reduce heat, cover partially and simmer gently 1 1/2 hours, stirring occasionally. Uncover and continue simmering, stirring frequently, until mixture mounds slightly on spoon, about 20 minutes. Cool. Stir in raisins (and apricots and mint if using). Adjust seasoning. Serve at room temperature. Refrigerates well for an indefinite period of time (maybe not if you use the fresh mint.)