Ingredients
2 tablespoons safflower oil
1 onion, finely chopped
3 garlic cloves, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 1/4 teaspoons chili powder
1 can (28 ounces) whole peeled tomatoes, pureed with juice
3/4 cup water, plus more if needed
1/4 cup packed dark-brown sugar
1/4 cup ketchup
2 tablespoons cider vinegar
Preparation
Heat oil in a medium saucepan over medium-high heat. Cook onion, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook until fragrant, about 1 minute.
Add tomatoes, 3/4 cup water, the sugar, and ketchup. Bring to a boil. Reduce heat, and simmer, partially covered and stirring occasionally, for 1 1/2 hours. Add more water as needed to avoid scorching. Let cool slightly.
Working in batches, puree sauce in a blender. Stir in vinegar; season with salt and pepper. Let cool.
