| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Sauces, Thrill of t, Barbeque | 1 | Servings |
INGREDIENTS
| 4 | lg | Onions; chopped |
| 3 | tb | Vegetable oil; for sauteing |
| 1 | 28 oz can tomato puree | |
| 3 | 28 oz cans tomatoes; with juice | |
| 2 1/2 | c | White vinegar |
| 4 | tb | Packed dark brown sugar |
| 4 | tb | Granulated sugar |
| 2 | tb | Salt |
| 2 | tb | Freshly cracked black pepper |
| 2 | tb | Paprika |
| 2 | tb | Chili powder |
| 4 | tb | Molasses |
| 1 | c | Orange juice |
| 2 | tb | Liquid Barbecue Smoke. |
| 8 | tb | Brown mustard; Dijon-style |
INSTRUCTIONS
In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes. Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.) Puree sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender. Will keep 2 weeks, covered, in the refrigerator. Recipe By : The Thrill of the Grill by Chris Schlesinger Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 16:43:44 -0400 From: Carey Starzinger - BBQ Mailing List NOTES : Formatted for you by: Garry Howard - Cambridge, MA g.howard@ix.netcom.com Garry's Home Cookin' Website http://members.aol.com/garhow/cooking.htm
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