Ingredients
- 2 tablespoons vegetable oil, like soy, corn or peanut
- 1/2 medium Spanish onion, chopped
- 6 cloves garlic, minced
- Pinch of crushed red pepper
- 1 tablespoon tomato paste
- 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
- 1 cup plus 2 tablespoons red wine vinegar
- 1 cup firmly packed light brown sugar
- 1 1/2 teaspoon kosher salt
- Freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By BBQ1
on January 31, 2011
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amc1975 has a good idea, add shallots/liquid smoke, should "kick it up" some.
By adelegs_1715376
louisville, KY
on March 21, 2010
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I didn't have a full can of tomatoes so i used ketchup for the other half. I also added smoked paprika and a bit of chili powder! Hmmmm.
By amc1975_7780484
Grafton, MA
on May 24, 2007
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This recipe was delicious and simple. It will be a summer staple! I tweaked it a bit due to the fact that my son is allergic to garlic: I used a whole onion instead of a half and I added a finely minced shallot in place of the garlic. Also, when it was done cooking, I added it back to my blender and blended it with a tsp of xanthan gum for 2 minutes. This gave it a perfect texture for spreading on meat!
DH thinks we should add some liquid smoke next time to give it a little smokiness, but I think it was perfect. A little spicy and a little sweet. I'm in barbeque heaven!
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