Quick Barbeque Sauce

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
• Copyright 2001 Television Food Network
• G.P. All rights reserved

Instructions

1. Heat the oil in a medium saucepan over medium-high heat.
2. Add the onion and cook, stirring, until lightly browned, about 4 minutes.
3. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds.
4. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
5. Add the tomatoes, vinegar, sugar, and salt and bring to a boil.
6. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes.
7. Season with pepper to taste.
8. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.