YIELD: Makes approx. 2 quarts
INGREDIENTS
1/4 cup – canola oil
3 cups – sweet onions, chopped
1 cup – roasted red bell peppers, chopped
1/2 cup – Italian parsley, chopped
2 cups – tomato sauce
1 1/2 cups – honey
1 cup – orange juice
1 cup – dry white wine
3 T – apple cider vinegar
2 T – lemon juice
1 T – garlic, chopped
1/4 cup – Worcestershire sauce
salt
cracked black pepper
cayenne pepper
DIRECTIONS
In a medium saucepan, heat oil over medium heat. Add onions, peppers and parsley; cook, stirring occasionally until onions are translucent. Add tomato sauce, honey, orange juice, wine, vinegar, lemon juice and garlic; cover and simmer on low heat for 1 hour.
Add Worcestershire sauce and season with salt, black pepper and cayenne pepper. Simmer, covered, for 2 hours, stirring occasionally.
Purée with a hand-held blender or transfer sauce to a blender and blend on medium speed for 1 minute.