Ingredients 2 tablespoons safflower oil 1 onion, finely chopped 3 garlic cloves, minced 1 1/4 teaspoons chili powder Coarse salt and freshly ground pepper 1 can 28 ounces whole peeled tomatoes, pureed with juice 3/4 cup water, plus more if needed 1/4 cup dark brown sugar, packed 1/4 cup ketchup 2 tablespoons cider vinegar
Instructions 1. Heat oil in a medium saucepan over medium high heat. Cook onion, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute. 2. Add tomatoes, 3/4 cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly. 3. Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.
Description This make quite a bit.
Notes This recipe was suggested for use with a rib recipe, also in this collection. The sauce was excellent. I used crushed tomatoes and skipped the step to puree in the blender. This is just choice as to what consistency you prefer. I had leftovers and was hesitant to keep them more than the one week suggested in the magazine so I used the sauce to make eggplant parmigiana and it was perfect!
Source Martha Stewart
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