Ingredients
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes
1 (12-ounce) jar apple butter or applesauce
1/2 cup cider vinegar
2 tablespoons packed dark-brown sugar
2 tablespoons coarse salt
1/2 teaspoon freshly ground black pepper
2 cups apple juice
Preparation
Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne; cook 1 minute. Add tomato paste; cook 1 minute.
Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally, about 2 hours. If sauce becomes too thick, add water, a little at a time. Let cool. Puree sauce in batches in a blender until smooth.
