Being vegetarians coming from big-meat-eating-grilling families, we are constantly looking for ways to make our vegetarian burgers, ummm ... vegetables and other weird creations, more "meaty." This one stems from my latest pumpkin-fetish!
Recipe courtesy of Chris Vontz
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Ingredients

Directions

Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated

Use immediately or store in refrigerator in sealed air-tight container

This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods). A slight charring is okay and adds to the flavor!

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