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Ingredients
- 2 Tbsp. vegetable oil
- 1 med onion, chopped
- 1 x (8-oz) can tomato sauce
- 1 x (28-oz) can whole tomatoes with juice
- 3/4 c. distilled white vinegar
- 1/4 c. firmly packed dark brown sugar
- 2 Tbsp. molasses
- 1 Tbsp. sweet paprika
- 1 Tbsp. chili pwdr
- 1 tsp salt
- 2 tsp grnd black pepper
- 1/4 c. orange juice
Directions
- Heat oil in a large, heavy-bottomed saucepan over medium heat till shimmering but not smoking. Add in onion and saute/fry till golden, about 10 min, stirring frequently. Add in remaining ingredients, cutting tomatoes in half or possibly quarters. Bring to boil, reduce heat to lowest possible setting and simmer, uncovered till thickened, about 2-2 1/2 hrs.
- Puree sauce, in batches if needed, in blender. Use immediately or possibly cover in airtight container. Sauce can be refrigerated for up to 2 weeks or possibly frzn for several months.
- Variations:Sauce with Mexican flavors: To classic sauce, add in 1 1/2 tsp. grnd cumin, 1 1/2 tsp. chili pwdr, 6 Tbsp. lime juice, and 3 Tbsp. minced fresh cilantro.
- Sauce with Asian flavors: Add in 1 Tbsp. chopped, fresh ginger, 6 Tbsp. soy sauce, 6 Tbsp. rice vinegar, 3 Tbsp. sugar and 1 1/2 Tbsp. Asian sesame oil to classic sauce.
- Sauce with Caribbean flavors: Add in 2 Tbsp. pineapple juice, 2 Tbsp. dark rum, 1 Tbsp. Caribbean warm sauce, 2 tsp. sugar and a healthy pinch of grnd allspice to classic sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 921g | |
| Calories 810 | |
| Calories from Fat 268 | 33% |
| Total Fat 30.44g | 38% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3999mg | 167% |
| Potassium 2458mg | 70% |
| Total Carbs 131.06g | 35% |
| Dietary Fiber 13.6g | 45% |
| Sugars 101.25g | 68% |
| Protein 8.7g | 14% |
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