In 12 inch skillet, heat oil over medium heat until hot. Add onion and minced garlic and cook 5 minutes or until golden. Cut tomatoes into 1 inch chunks. Add cumin, allspice and cayenne peper to skillet and cook 1 minute stirring. Add sugar, vinegar, salt and tomatoes, cook uncovered 25 minutes or until most of the liquid evaporates; stirring ocassionally. Remove skillet from heat. With potato masher or back of spoon crush tomato mixture slightly; until chunky and thick. Cover and refrigerate until well chilled. Keeps for up to 1 week.