1 medium onion
1/2 red bell pepper
5–6 cloves garlic
1 tablespoon olive oil
1/4 cup tomato sauce
1/2 teaspoon salt
1 teaspoon cumin
1/2 bay leaf
20 ounce can green jackfruit
1/2 cup vegetable broth
1 teaspoon soy sauce
small handful cilantro, chopped, for garnish
Cut the onion lengthwise in half. Peel. Cut each half lengthwise into slices so you get lots of onion strips. Cut the bell pepper into strips, removing seeds and membranes. Cut the jalapeño into strips (I leave the seeds/membranes for heat). Mince enough garlic to get 1 tablespoon.
Heat the oil in a large, heavy skillet (cast iron if you have it) over medium-high heat until very fluid. Add onion and tomato sauce.
Cook onion and tomato sauce together for about 10 minutes, stirring occasionally. After 5 minutes, the onions should be softened. Allow the tomato sauce to thicken and caramelize. The final few minutes, you will need to stir frequently to prevent burning. Add the salt, cumin and the half bay leaf and cook another minute.
Once onions are browned, stir in the peppers and garlic. Reduce the heat to low.
Drain the jackfruit and shred or chop it finely. Add jackfruit and veg broth to the skillet. Stir. Cover and simmer 20 minutes.
Remove lid and simmer to thicken sauce. Discard bay leaf. Add soy sauce. Stir and taste for salt.
This tastes best if made several hours or a day before serving to allow flavors to marry.
Top with cilantro at serving time.