Anonymous Tue May 23 19:31:01 2006

4 large onions -- chopped

3 tablespoon vegetable oil -- for saut?ng

1 28 Oz Can tomato puree

3 28 Oz Cans tomatoes -- with juice

2-1/2 cups white vinegar

4 tablespoon packed dark brown sugar

4 tablespoon granulated sugar

2 tablespoon salt

2 tablespoon freshly cracked black pepper

2 tablespoon paprika

2 tablespoon chili powder

4 tablespoon molasses

1 cup orange juice

2 tablespoon Liquid Barbecue Smoke

8 tablespoon brown mustard -- Dijon-style

In a large, heavy-bottomed saucepan, saut?the onion in the oil over medium-high heat until

golden brown, about 7 to 10 minutes. Add all the remaining ingredients, bring to a boil,

then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This

long cooking removes as much acidity as possible from the tomatoes.) Puree sauce in 2,

3, or more batches to prevent it from spilling out of your food processor or blender. Will

keep 2 weeks, covered, in the refrigerator. Posted to the BBQ List by Jeff Lipsitt