Prep 15 mins
Cook 40 mins
This sauce is wonderful and keeps well. Lovely on pork chops, ribs, burgers, and pot roast. It is so flavourful. Don't forget to baste often while cooking meat.
- 2 onions, medium, chopped
- 2 garlic cloves, crushed
- 59.14 ml vegetable oil
- 473.18 ml tomatoes, large, peeled, seeded and chopped
- 78.07 ml brown sugar
- 59.14 ml white vinegar
- 4.92 ml Worcestershire sauce
- 4.92 ml celery seed
- 2.46 ml salt
- 1.23 ml dry mustard
- 2 green peppers, chopped
- 2.46 ml pepper
- Cook onions and garlic in oil.
- Add all remaining ingredients except for green peppers.
- Boil, stirring often till most of the liquid has evaporated (about 30 minutes).
- Add peppers and continue cooking until sauce has reached thickness you desire.
Really good! Didn't expect the dry mustard! I did leave out the green peppers so that I could freeze some though. Had it with tortiologne (sp?) pasta and Recipe #393320 - I spooned it over a piece of cheese bread too! Heavenly...
This was so tasty! I cheated and used bottled, minced garlic... this made quite a lot, so I have frozen some to use later. We loved it served over angel hair pasta with fresh Parmesan Reggiano!
What a wondeful sauce! The only thing I changed was to cut down on the sweetness a bit and used 1/4 cup brown sugar instead of the stated 1/3 cup. The vinegar gives the sauce a little "zing" which is very nice anong the other flavours. After simmering for 30 minutes I added the chopped green peppers and let it simmer for another 20 minutes. The peppers had then a little bit of crunch left and the sauce was the thickness I like. Have enjoyed it with mashed potatoes, with pasta, over rice. Made it today for the second time and froze it, want to have it on hand. Thanks for posting. Made for Camera-Less Chef(June '08).