Makes 3 cups.
|2||tablespoons vegetable oil|
|1||medium onion , minced|
|1||can (8 ounces) tomato sauce|
|1||(28 ounce) can whole tomatoes , with juice|
|3/4||cup distilled white vinegar|
|1/4||cup packed dark brown sugar|
|1||tablespoon chili powder|
|1||teaspoon table salt|
|2||teaspoons ground black pepper|
|1/4||cup orange juice from 1 medium orange|
- Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
- Puree sauce, in batches if necessary, in blender or workbowl of food processor. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)