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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