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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.

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