2 tb Salad oil
1 md Onion; chopped
24 oz Tomato sauce (3 cans)
1/2 c Red wine vinegar
1/2 c Brown sugar; or less,
- firmly packed
2 tb Worcestershire sauce
1 ts Pepper; cracked
Heat salad oil in a 3 qt pan over medium heat. Add onion; cook,
stirring often, until soft, about 10 minutes. Stir in tomato sauce,
red wine vinegar, brown sugar, Worcestershire sauce, and cracked
pepper. Bring to a boil; then reduce heat and simmer, uncovered,
until thickened, about 45 minutes. Stir occasionally to prevent
sticking. If made ahead, let cool, then cover and refrigerate for up
to 2 weeks.
