| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Sauces, And, Miscellaneo | 1 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | Onion; halved lengthwise and slivered | |
| 4 | Cloves garlic; halved | |
| 28 | oz | Italian plum tomatoes; crushed, with juices |
| 1 1/2 | c | Ketchup |
| 1 | c | Fresh orange juice |
| 6 | tb | Fresh lemon juice |
| 6 | tb | Red wine vinegar |
| 1/2 | c | Water |
| 2 | tb | All-natural liquid smoke; optional |
| 1/4 | c | Honey |
| 1/4 | c | Dark brown sugar; packed |
| 3 | tb | Crystallized ginger; finely chopped |
| 2 | tb | Dark molasses |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Tabasco sauce |
| 2 | tb | Chili powder |
| 1 | tb | Ground coriander |
| 1 | tb | Dry mustard |
| 1 | ts | Salt |
INSTRUCTIONS
1. Heat the oil in a heavy medium-size saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, 5 minutes. Add the garlic and cook for 1 minute more. 2. Add the remaining ingredients and stir well to mix. Bring the mixture to a boil, then reduce the heat to very low and cook, uncovered, stirring often, until the sauce thickens and has a smooth texture, 45 minutes to 1 hour. 3. Remove the onion and garlic with a slotted spoon and discard. Adjust seasonings to taste, and then, if sauce is too thick, add a small amount of water. Cook to blernd seasonings for 2 minutes. Cook to room temperature and refrigerate in covred containers for up to 1 week. Makes about 5 cups NOTES : I skipped direction #3 and put sauce in food processor with onions and garlic included and processed until smooth. MUCH better this way IMHO. Recipe by: Sheila Lukins USA Cookbook Posted to TNT Recipes Digest by Karen <SilkyKitty@prodigy.net> on Apr 30, 1998
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