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Ingredients

• 2 tbsp butter or margarine
• 1 cup chopped onion
• ½ cup chopped celery with leaves
• ¼ cup chopped green bell pepper
• 1 tbsp minced fresh garlic
• 2 cans (14½ oz each) whole tomatoes, drained and coarsely chopped
• 1 can (6-ounces) tomato paste
• ¼ cup red wine vinegar
• 3 tbsp molasses
• 2 lemon slices
• 2 tspn pepper sauce
• 2 tspn dry mustard
• 1 bay leaf
• ½ tspn ground cloves
• ½ tspn ground allspice
  
  

1. In large heavy non-aluminum saucepan, melt butter over medium heat. Add onion, celery, bell pepper and garlic; sauté 6-7 minutes, stirring frequently, until tender.
2. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until sauce is thickened.
3. Remove from heat. Remove and discard lemon slices and bay leaf.
4. Process in food processor or blender until smooth.
5. Refrigerate up to 2 weeks.
   
   

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