Sunday, May 16, 2010

Barbeque Sauce

2 tablespoons olive oil
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup red wine vinegar
1/2 cup light molasses
1/4 cup Worcestershire sauce
1/3 cup packed brown sugar
3/4 teaspoon ground red pepper (cayenne)PREPARATION
In 10-inch skillet, heat oil over medium heat until hot. Add onion and cook about 10 minutes or until tender and golden, stirring occasionally. Stir in tomato sauce, vinegar, molasses, Worcestershire, sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate for up to 2 weeks.

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