Heat oil in a medium saucepan and saute the onion until
softened, about 4 minutes
Stir in the tomato sauce, red
wine vinegar, brown sugar, Worcestershire sauce and
pepper
Bring to a simmer and cook, uncovered, until
thickened, about 30 minutes, stirring occasionally
Let
cool, then cover and refrigerate for
up to 2 weeks.
Yield: 3 cups
SUGGESTED USE: Use part of the BBQ sauce as a marinade
and some more as a basting sauce and finally, it can also be
used as a glaze or dipping sauce after the meat is cooked
Try this on chicken pieces (4 to 6 hours) or boneless breasts
(2 to 3 hours).
