SAUCES - BARBECUE SAUCE

 

Makes 3 generous cups
 

2 tablespoons vegetable oil

1 medium onion, minced

1 (8-ounce) can tomato sauce

1 (28-ounce) can whole tomatoes with juice

¾ cup distilled white vinegar

¼ cup packed dark brown sugar

2 tablespoons molasses

1 tablespoon sweet paprika

1 tablespoon chili powder

2 teaspoons liquid smoke (optional)

1 teaspoon salt

2 teaspoons ground black pepper

¼ cup orange juice

Heat the oil in a large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking).  Add the onion and cook, stirring occasionally, until golden brown, 7 to 10 minutes.  Add the remaining ingredients.  Bring to a boil, then reduce the heat to the lowest possible setting and simmer, uncovered and stirring occasionally, until thickened, 2 to 2 ½ hours.

Puree the sauce, in batches, if necessary, in a blender or the workbowl of a food processor fitted with the steel blade.  Transfer the sauce to a bowl and use immedately or let cool, then store in an airtight container.  The sauce can be refrigerated for 2 weeks or frozen for several months. 

From Steaks, Chops, Roasts, and Ribs by The Editors of Cook’s Illustrated Magazine.