Makes 3 cups.
INGREDIENTS
| 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 |
| 2 | tablespoons molasses |
| 1 | tablespoon paprika |
| 1 | tablespoon chili powder |
| 1 | teaspoon table salt |
| 2 | teaspoons ground black pepper |
| 1/4 | cup orange juice from 1 medium orange |
INSTRUCTIONS
- 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.)